Ingredients:

  • 3 lbs (1.4 kg) Beef chuck roast
  • 2 tablespoons (30 ml) Olive oil
  • 1 large Onion, chopped (about 1 cup / 150g)
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 (14.5 oz / 411g) can Diced tomatoes, undrained
  • 1 cup (240 ml) Beef broth
  • Salt and pepper to taste
  • 1.5 lbs (680g) Carrots, peeled and chopped into 1-inch pieces
  • 1.5 lbs (680g) Potatoes (Yukon Gold or Russet), peeled and quartered
  • 1 lb (450g) Turnips, peeled and chopped into 1-inch pieces
  • 1 lb (450g) Parsnips, peeled and chopped into 1-inch pieces
  • 1 cup (150g) Pearl onions, peeled (frozen is fine!)
  • 2 tablespoons Cornstarch (or flour)
  • 2 tablespoons Cold water

Instructions:

  1. Season the beef generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned.
  2. Remove the beef from the skillet and set aside. Add the chopped onion to the skillet and cook until softened. Add the minced garlic, thyme, and rosemary; cook for another minute until fragrant.
  3. Pour in the Worcestershire sauce and scrape up any browned bits from the bottom of the skillet. Add the diced tomatoes and beef broth. Bring to a simmer.
  4. Transfer the tomato mixture to the slow cooker or Dutch oven. Place the seared beef on top. Add the bay leaf.
  5. Slow Cooker Option: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
  6. Oven Option: Cover and bake at 300°F (150°C) for 3-3.5 hours, or until the beef is very tender.
  7. About 2 hours before the end of the cooking time, add the carrots, potatoes, turnips, parsnips and pearl onions to the pot. Ensure they are mostly submerged in the liquid. This will cook pot roast vegetables to perfection
  8. Remove the beef and vegetables from the pot roast. Set aside and keep warm. Skim off any excess fat from the cooking liquid.
  9. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the cooking liquid and simmer over medium heat, stirring constantly, until thickened.
  10. Shred the beef with two forks. Return the beef to the pot with the vegetables and gravy. Stir to combine. Serve hot.