Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (1 oz / 28g) package dry onion soup mix
  • 1 cup (240 ml) beef broth
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 lb (450g) Yukon gold potatoes, quartered
  • 2 tbsp (30 ml) cold water
  • 2 tbsp (15 g) cornstarch

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side). This adds depth of flavor.
  2. Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Top with the seared (or unseared) chuck roast.
  3. Add the minced garlic, diced tomatoes, onion soup mix, beef broth, thyme, rosemary, and bay leaf to the slow cooker. Season with additional salt and pepper to taste.
  4. If using potatoes, add them to the slow cooker at this point.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender and easily shreds.
  6. In a small bowl, whisk together the cold water and cornstarch to create a slurry. Stir the slurry into the slow cooker. Cook on high for 15-20 minutes, or until the gravy has thickened to your desired consistency.
  7. Remove the bay leaf. Shred the beef with two forks. Serve the pot roast with the vegetables and gravy.