Ingredients:

  • 5 kg (3.3 lbs) Beef Chuck Roast (tie or net removed)
  • 2 tbsp Olive Oil or Vegetable Oil (for searing)
  • 1 tbsp Kosher Salt (or 1 ½ tsp fine sea salt)
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tsp Smoked Paprika (optional, for colour)
  • ½ tsp Dried Thyme
  • 1 large Yellow Onion, roughly chopped (approx. 200g)
  • 4 cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 cup (240 ml) Strong Black Coffee
  • 3 cups (720 ml) Beef Stock (low sodium preferred)
  • 2 Bay Leaves
  • 700g (1.5 lbs) Carrots, peeled and cut into 2-inch (5 cm) chunks
  • 1 kg (2.2 lbs) Potatoes (small Yukon Gold or baby red potatoes), halved or quartered if large
  • 2 tbsp Cornflour (Corn Starch)
  • 4 tbsp Cold Water
  • 2 tbsp Unsalted Butter (optional, for silkiness)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Season the Beef: Pat the chuck roast completely dry using kitchen paper. Combine the salt, pepper, paprika, and thyme, and rub generously over all surfaces of the meat.
  2. Sear the Roast: Heat the oil in the heavy skillet over high heat until shimmering. Carefully place the seasoned roast in the hot pan and sear for 3–4 minutes per side, developing a dark, crusty bark. Remove the beef and transfer it directly to the slow cooker basin.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet (scraping up the brown bits—that's flavour!). Cook until softened, about 5 minutes. Add the smashed garlic and tomato paste; cook for 1 minute until fragrant.
  4. Deglaze and Add Liquid: Pour the coffee into the skillet and scrape the bottom to loosen any remaining fond. Pour the coffee/aromatic mixture over the beef in the slow cooker. Add the beef stock, Worcestershire sauce, and bay leaves to the slow cooker. Ensure the liquid covers about two-thirds of the beef. Secure the lid.
  5. Initial Cook: Set the slow cooker to LOW and cook for 5 hours.
  6. Add Vegetables: After 5 hours, remove the lid. Add the carrots and potatoes, ensuring they are submerged in the cooking liquid. Replace the lid.
  7. Final Cooking: Continue cooking on LOW for another 1.5 to 2 hours, or until the vegetables are fork-tender and the beef is easily shredded with a fork.
  8. Rest the Meat: Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board or serving platter. Cover loosely with foil to rest for 10 minutes. Remove and discard the bay leaves.
  9. Thicken the Gravy: In a small bowl, whisk together the cornflour and cold water until smooth (this is your slurry). Pour the slurry into the slow cooker liquid, whisking constantly.
  10. Simmer the Gravy: Increase the slow cooker setting to HIGH (or transfer the liquid to a saucepan on the stove) and cook until the gravy thickens to your desired consistency (usually 5–10 minutes). Stir in the optional butter for a velvety finish.
  11. Serve: Shred the beef coarsely or carve into thick slices. Arrange the vegetables around the meat, and pour the rich, hot gravy over the top. Garnish with fresh parsley.