Ingredients
- 2 pound chuck roast
- 1 ½ pounds baby potatoes
- 1 pound baby carrots
- 1 ½ teaspoons ground oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 small bunch fresh thyme
- 1 14.5-ounce can beef broth
Instructions
- Pat the chuck roast dry. Season both sides with the oregano, salt, and black pepper.
- Heat a large skillet over high heat. Sear the roast for 3 minutes per side, or until it develops a dark brown crust.
- Transfer the roast to the slow cooker. Spread the minced garlic over the beef and add the fresh thyme.
- Arrange the baby potatoes and carrots around and over the roast.
- Pour the beef broth around the sides of the roast.
- Cover and cook on LOW for 8 hours, or until the roast separates easily with a fork and the vegetables are tender.
- Remove the thyme stems. Let the roast rest for 10 minutes, then pull it into large pieces and serve with the vegetables and cooking liquid.
Nutrition
Notes
Notes
- Cut any larger baby potatoes in half so they cook at the same rate as the smaller potatoes.
- If the roast is still firm after 8 hours, continue cooking it on LOW for another 30 to 60 minutes.
- Refrigerate leftovers with some of the cooking liquid in an airtight container for up to 4 days.
- For a thicker gravy, simmer 2 cups of cooking liquid and stir in a slurry made with 2 tablespoons cornstarch and 2 tablespoons cold water.