1. Season the beef chuck roast generously with salt and black pepper on all sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef until deeply browned on all sides, approximately 5 minutes per side.
3. Place the carrots, potatoes, and onion wedges at the bottom of the slow cooker insert.
4. Position the seared beef roast on top of the bed of vegetables.
5. In a medium bowl, whisk together the beef broth, minced garlic, and Worcestershire sauce. Pour the mixture over the beef.
6. Place the rosemary and thyme sprigs on top of the roast.
7. Cover and cook on the Low setting for 8 to 10 hours until the beef is fork-tender.
8. Carefully remove the beef and vegetables to a serving platter and tent with foil.
9. To make gravy, whisk cornstarch and water to create a slurry. Stir into the slow cooker liquid and cook on High for 15 minutes until thickened.
10. Shred or slice the beef and serve immediately with the vegetables and gravy.
Searing the meat is a critical step for a rich Maillard reaction. Always use chuck roast for the best connective tissue breakdown and moisture.
Chuck roast is the ideal choice for pot roast because its higher fat content and connective tissue break down during long, slow cooking to become fork-tender.
While optional, searing the meat in a hot pan first caramelizes the surface, which significantly adds depth of flavor and richness to the final dish.
Yes, root vegetables like carrots, potatoes, and onions hold up well to the long cooking time and will absorb the savory juices from the beef.
A classic, hearty beef roast slow-cooked to perfection with seasonal root vegetables. This high-protein meal delivers deep flavors and fork-tender meat.
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