10/13/2026
This cold weather has me making crock pot meals! Check out this yummy one 🤤
• Beef chuck roast - available here $9 per lb
• Seasoning: 1 tsp kosher salt, ½ tsp black pepper, 1 tsp dried thyme (or 1 packet dry onion soup mix)
• Vegetables: 1 lb carrots (peeled and cut into chunks) or baby carrots, 1.5 to 2 lbs Yukon Gold or yellow potatoes ( cut into pieces), 1 yellow onion (sliced or chopped)
• Liquid & Flavor: 2 cups beef broth, 1 tbsp Worcestershire sauce, 2 cloves minced garlic
• Gravy Thickener (Optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
1. Season the Meat: Pat the chuck roast dry with paper towels. Rub salt, pepper, and thyme (or your seasoning mix) evenly over all sides.
2. Sear (Optional for Extra Flavor): Heat 1 tbsp of oil in a skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms.
3. Layer the Slow Cooker: Place the chopped carrots, potatoes, and onions at the bottom of the crock pot. Lay the seasoned roast right on top of the vegetables.
4. Add Liquid: Pour the beef broth and Worcestershire sauce around the sides and over the beef. Add the minced garlic.
5. Cook: Cover with the lid and cook on Low for 8 to 10 hours or on High for 5 to 6 hours until the beef is fork-tender.
6. Thicken the Gravy (Optional): In the last 30 to 60 minutes of cooking, stir the cornstarch and cold water slurry into the liquid in the slow cooker to thicken the sauce, or simmer the juices in a small saucepan on the stove.
