Description
A hearty slow cooker meal featuring tender chuck roast, potatoes, carrots, and onions cooked in a rich, savory broth.
Ingredients
- 3–4 lb chuck roast
- 4 large carrots, peeled and cut into chunks
- 4–5 potatoes, cut into chunks
- 1 large onion, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3–4 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- Optional: 1/4 cup red wine or balsamic vinegar
- Optional: 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
Instructions
- Add carrots, potatoes, and sliced onion to the bottom of the slow cooker.
- Place chuck roast on top of the vegetables.
- Pour beef broth and Worcestershire sauce over the roast.
- Season with garlic, salt, pepper, and Italian seasoning.
- Add optional wine or balsamic if desired.
- Cover and cook on low for 8–10 hours until meat is tender.
- Shred meat gently with a fork before serving.
- For thicker gravy, stir in cornstarch mixture 30 minutes before serving.
Notes
- Cook on low heat for the most tender results.
- Add vegetables later if you prefer them firmer.
- Use fresh herbs for added flavor if available.
- Prep Time: 15 minutes
- Cook Time: 8 hours