Ingredients
- 3-4 lb beef chuck roast
- 4 cups beef broth
- 4 medium carrots, chopped
- 4 medium potatoes, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for gravy)
Instructions
- Prep all ingredients: trim excess fat from the roast, peel and chop vegetables, and measure spices.
- Heat a skillet large enough to hold the roast, and sear it on all sides until well browned.
- Place the seared roast and vegetables into the crock pot.
- Add broth and seasonings, cover, and cook on low until the meat is easily shredded with a fork.
- If you want gravy, remove a cup of the cooking liquid, whisk in a cornstarch slurry over heat until it thickens, then pour back over the roast before serving.
Notes
Allow the roast to cool before storing. Refrigerate for up to 3–4 days or freeze for up to 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None