Ingredients:

  • 3-4 pounds beef chuck roast (Kroger brand recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • .5 teaspoon dried thyme
  • .5 teaspoon dried rosemary
  • 4 medium-sized carrots, peeled and cut into chunks
  • 4 medium-sized potatoes, peeled and quartered
  • 1 large onion, sliced
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce

Instructions:

  1. Pat the beef chuck roast dry with paper towels. This helps to achieve a good sear. Season all sides generously with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
  2. In a large skillet over medium-high heat, add olive oil. Once the oil is hot but not smoking, carefully place the seasoned roast in the skillet. Sear for about 3–4 minutes on each side until browned. Remove from heat and transfer to your slow cooker.
  3. Place sliced onions at the bottom of the slow cooker as this will act as a base layer. Add chopped carrots and quartered potatoes around and on top of the roast.
  4. Pour in beef broth and Worcestershire sauce ensuring that most of it surrounds rather than directly pours onto the meat to avoid washing off seasonings.
  5. Cover with lid and set your slow cooker to low for 8 hours or high for 4 hours depending on your schedule.
  6. After cooking time has elapsed, check that internal temperature of roast reaches at least 195°F for shredding or up to about 205°F if you prefer more tender slices. Carefully remove roast from slow cooker; let it rest on a cutting board before slicing or shredding.
  7. If desired use remaining liquid in crock pot as gravy by thickening it with cornstarch mixed in water over stove or serve straight as is!