Ingredients
Equipment
Method
Prepping and Searing the Roast
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Pat your chuck roast dry thoroughly with paper towels.
- Season the beef generously all over with salt and freshly ground black pepper.
- Carefully place the seasoned roast into the hot pot. Sear until deeply browned on both sides, which typically takes about 4 to 5 minutes per side.
- Transfer the seared roast to your slow cooker.
Building the Flavor Base with Aromatics and the Twist
- Add the remaining 1/2 tablespoon of olive oil to the same pot. Add the sliced yellow onion and sauté for about 2 minutes until it begins to soften and become fragrant.
- Stir in the minced garlic and sauté for another 30 seconds, until its aroma fills the kitchen.
- Pour this aromatic onion and garlic mixture over the seared roast in the slow cooker.
- Return the pot to the heat. Add 1 tablespoon of tomato paste and 1 tablespoon of balsamic vinegar. Stir them into the remaining browned bits for about 30 seconds.
- Pour in the beef broth, Worcestershire sauce, fresh thyme, and fresh rosemary. Cook for about 15 seconds, actively scraping up all those savory browned bits from the bottom of the pot with a wooden spoon.
- Remove the pot from the heat.
Layering and Slow Cooking
- Arrange the whole Yukon gold potatoes and 1-inch pieces of carrots over the onion layer in the slow cooker. Ensure they are somewhat submerged in the liquid for even cooking.
- Pour the flavorful beef broth mixture evenly over the top of the roast and vegetables, then season everything with a bit more salt and pepper.
- Cover the slow cooker with its lid and cook on low heat for about 8 to 9 hours. The meat will reach an internal temperature of 190-205°F.
Finishing with a Clinging Gravy
- Once the roast and vegetables are tender, carefully remove them from the slow cooker. Shred the beef, discarding any excess fat, and cut the potatoes if desired.
- If you want to thicken the broth into a rich gravy, first skim any excess fat from the surface of the broth in the slow cooker.
- Pour the broth through a fine mesh strainer into a small saucepan. Heat the saucepan over medium-high heat.
- In a separate small bowl, whisk together the 2 1/2 tablespoons of cornstarch with 3 tablespoons of beef broth until smooth (this is your slurry).
- Pour this cornstarch slurry into the simmering saucepan, whisking constantly. Bring the gravy to a gentle simmer, stirring continuously, and let it simmer for about 30 to 60 seconds until it transforms into a rich, clinging gravy.
Serving Your Masterpiece
- Finally, plate your tender pot roast and vegetables.
- Generously pour the savory gravy over the top, then sprinkle with fresh chopped parsley for a bright finish. Your masterpiece is ready to be enjoyed!
Nutrition
Notes
This recipe emphasizes a crucial searing step and a unique umami-boosting twist with tomato paste and balsamic vinegar for a deeply flavorful gravy. For best results, use fresh ingredients and cook low and slow. Leftovers are excellent and can be refrigerated or frozen. Nutrition information is estimated based on common ingredients and serving sizes and may vary.