Tender and flavorful slow cooker beef roast served with rich homemade gravy, perfect for a comforting meal.
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, sliced
4 cloves garlic, minced
3 medium carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 tablespoons cornstarch
2 tablespoons cold water
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from heat.
Place the sliced onion, minced garlic, carrots, and celery in the bottom of the slow cooker.
Set the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Sprinkle the dried thyme and dried rosemary evenly over the roast.
Cover and cook on low for 8 hours or until the beef is fork-tender.
Once cooked, carefully remove the roast and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and cold water until smooth to create a slurry.
Slowly whisk the cornstarch slurry into the simmering cooking liquid. Continue whisking until the gravy thickens, about 2-3 minutes.
Serve the beef roast sliced with the cooked vegetables and pour the gravy over the top.