Description
Tender garlic herb chuck roast cooked with petite potatoes, baby carrots, and onions in a savory beef broth. Flavor enhancers like red wine or balsamic vinegar add depth, and optional cornstarch thickens the sauce for a rich finish. Perfect for slow cooker or oven roasting.
Ingredients
- 3–4 lb chuck roast
- 5–6 garlic cloves, minced
- 1 ½ lb petite potatoes
- 1 lb thick baby carrots
- 1 yellow onion, sliced
- 1–1½ cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp pepper
- 1 tsp sea salt (adjust to taste)
- 2 Tbsp corn starch (optional)
- 2 Tbsp water (optional)
- Flavor enhancers: ⅓ cup red wine or 2 Tbsp balsamic vinegar
Instructions
- Pat chuck roast dry and season with salt, pepper, and Italian seasoning.
- Brown roast on all sides in a skillet to seal in juices.
- Place roast in a slow cooker or roasting pan, surround with garlic, onion, carrots, and potatoes.
- Add beef broth, Worcestershire sauce, and chosen flavor enhancer.
- Cover and cook:
- Slow cooker: low 8–10 hours
- Oven: 325°F (163°C) for 3–4 hours
- Optional: Mix corn starch with water, stir into broth, cook 10–15 min to thicken.
- Serve roast sliced with vegetables and sauce.
Notes
- Choose a chuck roast for optimal tenderness.
- Browning enhances flavor but is optional.
- Add fresh herbs like rosemary or thyme for extra aroma.
- Leftovers store well in the fridge up to 4 days or freeze for 3 months
- Prep Time: 15 min
- Cook Time: 8 hours