Instructions:
Step 1: Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
Step 3: Transfer the roast to a slow cooker. Add tomato paste, chopped onion, minced garlic, beef broth, Worcestershire sauce, thyme, and rosemary.
Step 4: Place the halved potatoes and carrot chunks around the roast. Cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the meat is fork-tender and vegetables are soft.
Step 5: Optional—For a thicker gravy, whisk together cornstarch and water, then stir it into the slow cooker during the last 30 minutes of cooking.
Step 6: Serve hot with a ladle of gravy over the top and garnish with fresh thyme sprigs.
Storage Information:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. The pot roast also freezes well for up to 2 months—thaw overnight in the fridge and reheat before serving.
Continue on the next page