Description
A hearty and flavorful Slow Cooker Beef Roast recipe featuring a tender chuck roast simmered with aromatic herbs, vegetables, and a rich tomato-based broth. Perfect for a comforting meal with carrots, onions, and Yukon gold potatoes cooked low and slow to develop deep flavors and melt-in-your-mouth texture.
Ingredients
Scale
Beef and Seasoning
- 4 pounds boneless chuck roast, fat trimmed
- Salt to taste
- Black pepper to taste
- 2 Tablespoons all-purpose flour
- 1 1/4 cups low-sodium beef broth, divided
- 1/4 cup tomato sauce
- 4 cloves garlic, peeled
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons paprika
- 1 teaspoon mustard powder
Vegetables
- 4 large carrots, chopped
- 1 large onion, chopped
- 1 pound Yukon gold potatoes or Yukon gold baby potatoes, quartered
Other
- 2 Tablespoons cooking oil (for searing, not originally listed but implied)
Instructions
- Prepare and Season the Beef: Dry the chuck roast thoroughly with a paper towel. Season both sides generously with salt and black pepper to enhance flavor.
- Sear the Roast: Heat 2 tablespoons of cooking oil in a pan over high heat. Once hot, sear both sides of the roast for 1-2 minutes until browned, which helps lock in juices and adds flavor.
- Make the Flour Mixture: In a mixing bowl, whisk together the 2 tablespoons of all-purpose flour and 1/4 cup of beef broth until smooth and free of lumps to help thicken the cooking liquid later.
- Combine Ingredients in Slow Cooker: In the bottom of the slow cooker, add the flour mixture along with the remaining 1 cup beef broth, tomato sauce, garlic cloves, fresh thyme, fresh rosemary, paprika, mustard powder, salt, and pepper. Stir to combine all ingredients evenly.
- Add Beef and Vegetables: Place the seared chuck roast on top of the slow cooker base mixture. Add the chopped carrots, onion, and quartered Yukon gold potatoes around and on top of the beef. Stir gently to coat the beef with the seasoning mixture.
- Cook Low and Slow: Cover the slow cooker with its lid and set to HIGH for 4-6 hours or LOW for 8 hours. This slow cooking method tenderizes the beef and infuses the vegetables with rich flavor.
- Storage: After cooking, store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months to preserve freshness and flavor.
Notes
- Searing the beef before placing it in the slow cooker enhances flavor and texture, ensuring a beautiful crust.
- You can substitute Yukon gold potatoes with baby red potatoes if preferred.
- Adjust seasoning to taste after cooking, especially salt and pepper.
- For thicker gravy, remove the beef and vegetables after cooking and simmer the liquid on the stovetop to reduce or add a slurry of cornstarch and water.
- Make sure vegetables are cut into uniform sizes to cook evenly.
