Step-by-Step Instructions
1. Sear the Roast
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
2. Cook the Vegetables
In the same skillet, add the onion, carrots, and potatoes. Sauté for 3-4 minutes to develop some color. Add the minced garlic and cook for an additional minute.
3. Deglaze the Pan
Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce.
4. Slow Cook
Slow Cooker Option: Transfer the roast and vegetables to the slow cooker. Pour the liquid and herbs over the top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falling apart.
Dutch Oven Option: Add the seared roast back to the pot, along with the vegetables and liquid. Cover and cook in the oven at 325°F (160°C) for 3-4 hours.
5. Serve
Once the roast is cooked, remove the sprigs of rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, spooning the delicious juices over the top.
Helpful Tips
- For Extra Flavor: Add a splash of balsamic vinegar or a few bay leaves for more depth of flavor.
- Thick Gravy: If you want a thicker gravy, mix a tablespoon of cornstarch with cold water and stir into the juices during the last few minutes of cooking.
Prep & Cooking Times
Servings: 6-8 servings
Prep Time: 15 minutes
Cook Time: 3-8 hours depending on method
Total Time: 3-8 hours
