Tender Slow-Cooked Beef Roast with Potatoes

Ingredients

• Beef chuck roast (3–5 lbs): Rich, marbled, and ideal for slow cooking
• Baby potatoes or quartered Yukon Golds
• Carrots (cut into large chunks)
• Onion (sliced)
• Garlic cloves (minced)
• Beef broth (2 cups)
• Dijon mustard (2 tbsp): Adds depth without overpowering
• Worcestershire sauce (1 tbsp)
• Fresh or dried thyme & rosemary
• Salt & pepper
• Optional: Cornstarch for thickening the gravy

🔪 Instructions

1. Prep the roast: Pat dry and season generously with salt and pepper.
2. Sear for flavor: Brown all sides in a hot skillet with olive oil (4–5 mins per side).
3. Layer the slow cooker: Add onions, garlic, carrots, and potatoes to the bottom.
4. Flavor boost: Mix Dijon mustard, Worcestershire sauce, and herbs; rub over the roast.
5. Slow cook: Pour in beef broth. Cover and cook on low for 8–10 hours until fork-tender.
6. Gravy option: Remove roast and veggies. Thicken juices with cornstarch slurry if desired.

🍽️ Serving Tips

• Shred or slice the beef and serve with the veggies.
• Spoon over the rich, savory gravy.
• Pair with crusty bread or a simple green salad.