Description
A hearty and tender beef chuck roast slowly cooked in a crockpot with vegetables and topped with a rich gravy, perfect for a satisfying dinner.
Ingredients
Scale
- 3 to 4 lbs beef chuck roast
- 4 large carrots, chopped
- 2 yellow onions, quartered
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch
Instructions
- Chop the carrots and onions.
- Season the beef roast generously with salt and pepper.
- (Optional) Sear the roast in a skillet until browned on all sides.
- Layer vegetables in the crockpot; place the roast on top.
- Pour beef broth and Worcestershire sauce over everything.
- Cover and cook on low for 8 hours (or high for 4 hours).
- To thicken gravy, mix cornstarch with water; stir into remaining liquid and heat until thickened.
Notes
- For extra flavor, add herbs such as thyme or rosemary.
- Make sure to cut the vegetables large enough to hold up during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Crockpot, Pot Roast, Gravy, Beef, Slow Cooker, Dinner