Ingredients:

  • 3 to 4 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 medium onion, quartered
  • 4 cloves garlic, minced
  • 4 medium carrots, cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 2 cups beef broth

Instructions:

  1. Pat the roast dry with paper towels and season generously with salt, pepper, thyme, and rosemary.
  2. Heat olive oil in a frying pan over medium-high heat, add the roast, and brown on all sides for about 3-4 minutes.
  3. Place the quartered onions, garlic, carrots, and potatoes at the bottom of the crock pot.
  4. Put the seared or raw roast on top of the vegetables.
  5. Pour beef broth around the roast, ensuring it doesnt wash off the seasoning.
  6. Cover and set the crock pot to low for 8 hours or high for 4 hours.
  7. After cooking, check that the roast is fork-tender and the internal temperature reaches 145°F (63°C).
  8. Slice the roast and serve with vegetables and cooking juices.