Equipment
- Crockpot
Ingredients
- 3 lb chuck roast
- 2 tsp salt
- 1 ½ tsp pepper
- 1 ½ tsp garlic powder
- 2 Tbsp oil
- 1 onion
- 1 ½ cups beef broth
- 2 Tbsp Worcestershire
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Potatoes
- Carrots
Instructions
- Season all sides of the roast with salt, pepper, and garlic. Don’t be shy!
- Heat the oil in a pan on high heat and sear the beef on each side for about 1-2 minutes (until a crust forms).
- Remove the beef, lower the heat to medium, and cook the onion for about 5 minutes (adding more oil or butter as needed).
- Remove the onions and then add the beef broth, thyme, rosemary, and Worcestershire.
- As it simmers, de-glaze the pan by scraping the bits off the bottom of the pan.
- In the crockpot, add the beef. Top with the onions and add in the potatoes and carrots around the edges. Pour over the broth mixture.
- Cover and cook for 8-9 hours or until fork-tender.
- Enjoy!
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