INGREDIENTS:
2-3 pound chuck roast
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
1 large yellow onion cut into large pieces
2 pounds russet potatoes peeled and cut into 2-inch chunks
1 pound carrots peeled and cut into 2-inch pieces
2 cloves garlic minced
2 cups beef broth or stock
2 tablespoons cornstarch
2 tablespoons water
Fresh minced parsley
METHOD
1. Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
2. Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
3. Place carrots, onion, garlic, and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
4. Cover and cook on low 8-10 hours or on high for 5-6 hours.
5. Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.
6. Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.
MAKE AHEAD INSTRUCTIONS:
Season and sear the meat and chop all the vegetables. Layer everything in the crock pot as directed, cover and refrigerate. In the morning, you can just place the pot right into the unit and set it to cook all day. You will need to add 15-30 minutes to the cook time since you’re starting from cold.
