Ingredients

• 1.2–1.5 kg beef chuck roast

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme or rosemary

• 1 large onion, sliced

• 3–4 carrots, cut into chunks

• 3–4 potatoes, cut into chunks

• 3 cloves garlic, smashed

• 1 cup beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon tomato paste (optional)

• Optional: fresh herbs for garnish

Instructions

1.  Season and Sear the Beef

Pat the roast dry and season generously with salt, black pepper, garlic powder, onion powder, and dried herbs.

Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned. This step adds depth of flavor.

2.  Prepare the Crock Pot

Place sliced onion, carrots, potatoes, and smashed garlic in the bottom of the crock pot.

3.  Add the Roast

Place the seared roast on top of the vegetables.

4.  Add Liquid

In a bowl, mix beef broth, Worcestershire sauce, and tomato paste (if using).

Pour the mixture around the roast.

5.  Slow Cook

Cover and cook:

-  On LOW for 8–10 hours, or

-  On HIGH for 4–5 hours
until the beef is fork-tender.

6.  Rest and Serve

Let the roast rest for 10 minutes before slicing or shredding.

Serve with vegetables and spoon pan juices over the top.

Who This Dish Is Best For

• Fans of slow-cooked, tender beef

• Family dinners or weekend meals

• Make-ahead comfort food lovers

Energy-Saving Tips

• Use LOW setting for better efficiency

• Prep ingredients the night before

• Let residual heat finish cooking before serving