Ingredients
Scale
- 2 Tbsp. olive oil
- 3–4 lbs. beef chuck roast
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 oz. packet au jus mix
- ¼ cup Worcestershire sauce
- 6 cloves garlic, chopped
- 12 oz. bag frozen pearl onions
- 1 cup baby carrots
- 1 lb. baby yellow potatoes
- ½ cup unsalted butter
- 4–5 sprigs fresh thyme
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Pat the chuck roast with paper towels and season with salt and pepper on all sides.
- Sear the roast in the skillet for 3-4 minutes per side until browned.
- Place the pearl onions, baby carrots, and potatoes in the slow cooker.
- Transfer the seared roast into the slow cooker on top of the vegetables.
- Sprinkle the au jus mix over the roast and drizzle with Worcestershire sauce.
- Add chopped garlic around the roast and vegetables.
- Place the stick of unsalted butter on top of the roast, and add thyme sprigs.
- Cover the slow cooker and cook on low for 8-10 hours or high for 5-6 hours until tender.
- Remove thyme sprigs before serving, shred the roast, and serve with vegetables and gravy.
Notes
For enhanced flavor, marinate the roast in Worcestershire sauce overnight before cooking.
Feel free to substitute vegetables based on your preference, such as adding asparagus or green beans.
Ensure the roast is well-seared for added depth of flavor.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Entrees
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 140mg