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1. Prepare the Roast
Season the beef chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes on each side until browned. This step adds flavor but can be skipped for convenience.
2. Assemble in Slow Cooker
Place chopped carrots, potatoes, and onion at the bottom of the slow cooker.
Place the seared roast on top of the vegetables.
Add minced garlic, beef broth, tomato paste, thyme, and rosemary around the roast.
3. Cook
Cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is tender and falls apart easily.
4. Serve
Remove roast and vegetables from slow cooker.
Optionally, use the cooking juices to make a gravy by thickening with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) heated on the stovetop.
Slice or shred the roast, serve with the vegetables and drizzle with gravy.
Tips for Success:
Browning the roast before slow cooking enhances flavor and color.
Cut vegetables into similar sizes to ensure even cooking.
Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
For extra richness, add a splash of red wine or Worcestershire sauce to the broth.
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