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 the olive oil in a large skillet over medium-high heat.
- Pat the chuck roast dry with paper towels, season with salt and pepper, and sear on all sides for 3-4 minutes until browned.
- Place pearl onions, baby carrots, and potatoes in the bottom of a slow cooker.
- Transfer the seared roast to the slow cooker on top of the vegetables.
- Sprinkle the au jus mix over the roast and drizzle Worcestershire sauce on top.
- Add chopped garlic around the roast and veggies.
- Place the stick of unsalted butter on top of the roast and lay thyme sprigs over all ingredients.
- Cover the slow cooker and set to low for 8-10 hours or high for 5-6 hours until the roast is tender.
- Remove thyme sprigs before serving. Shred the roast and serve with vegetables and gravy.
Notes
For best flavor, use a good quality Worcestershire sauce.
Feel free to add other vegetables like celery or bell peppers for additional flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 8-10 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg