Ingredients

The following ingredients have 4 Servings
  • 1 (2-3 lb) chuck roast
  • Salt and pepper
  • 2 tablespoons oil
  • 2 cups beef broth
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 10-15 whole peppercorns
  • 1-2 bay leaves
  • 1 pound carrots
  • 1 pound Yukon gold potatoes
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour

Instruction

  • Generously salt and pepper both sides of your chuck roast.
  • Heat the oil in a large skillet over high heat. When the oil is hot, add the roast and cook for 4-5 minutes per side, until browned. Remove from the skillet and place in the bottom of a slow cooker.
  • Combine the beef broth, soy sauce, Worcestershire sauce, rosemary, thyme, garlic powder, and peppercorns. Pour this mixture into the slow cooker. Add the bay leaves.
  • Place the lid on the slow cooker and cook for 3 hours.
  • When the 3 hours is almost up, prep your vegetables. Peel the carrots and cut into pieces about 2-3 inches long. (If my carrots are fat, I will cut them shorter, and if they are skinnier, I’ll leave them a little longer.) Scrub the potatoes and cut in half or in fourths, depending on their size.
  • Add the carrots and potatoes around the edges of the roast. Replace the lid to the slow cooker and cook until the roast is done, another 4-5 hours.
  • When the roast is done, remove the meat to a cutting board. Use a slotted spoon to remove the vegetables to a bowl.
  • Strain the cooking liquid into a large measuring cup. Discard the herbs and peppercorns that were strained, and discard all but 2 cups of the cooking liquid.
  • In a saucepan, melt the butter. Whisk in the flour, then let the mixture cook while you whisk, for several minutes. Slowly whisk in the 2 cups of the cooking liquid.
  • Continue to cook until the gravy has thickened.
  • Meanwhile, use two forks to pull apart the beef into chunks.
  • Serve the beef with the vegetables and the gravy.