Ingredients:

  • 3-4 lb (1.4-1.8 kg) Chuck Roast
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (5 g) Salt, plus more to taste
  • 1/2 tsp (2.5 g) Black Pepper, plus more to taste
  • 1 large Yellow Onion, chopped (approx. 1 cup/150g)
  • 2 cloves Garlic, minced (approx. 1 tsp/5g)
  • 1 lb (450g) Carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) Yukon Gold Potatoes, peeled and cubed into 1-inch pieces
  • 1 cup (240 ml) Beef Broth, low sodium
  • 1 tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Dried Thyme
  • 1 Bay Leaf
  • 2 tbsp (30 ml) Cornstarch
  • 2 tbsp (30 ml) Cold Water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Sear on all sides until browned (approx. 3-4 minutes per side). This develops flavour.
  2. Place the chopped onions, carrots, and potatoes in the bottom of the slow cooker.
  3. Place the seared roast on top of the vegetables. Sprinkle with minced garlic, dried thyme, and add bay leaf.
  4. Pour beef broth and Worcestershire sauce over the roast.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the roast is fork-tender and easily shreds.
  6. Remove the roast and vegetables from the slow cooker. Skim off any excess fat from the cooking liquid. In a small bowl, whisk together cornstarch and cold water to make a slurry. Pour the slurry into the slow cooker with the cooking liquid. Cook on high for 10-15 minutes, or until the gravy has thickened, stirring occasionally.
  7. Shred the roast with two forks. Return the shredded roast and vegetables to the slow cooker or a serving platter. Drizzle with gravy (if made). Serve hot.