Try out this tasty dish to warm up this winter!
Ingredients:
- 1 whole (4- to 5-lb.) boneless chuck roast
- 5 tsp. kosher salt, divided
- 2 1/2 tsp. black pepper, divided
- 4 Tbsp. olive oil, divided
- 2 Tbsp. tomato paste
- 1 c. beef broth
- 2 tsp. Worcestershire sauce
- 6 thyme sprigs
- 3 rosemary sprigs
- 6 garlic cloves
- 1 yellow onion, cut into 1-inch wedges
- 1 lb. baby yellow potatoes, halved if large
- 3 large carrots, peeled and cut into 1-inch pieces
Directions:
Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
- Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen the browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
- In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
- Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.
* For food safety, heat meat thoroughly to an internal temperature of 165°F (74°C) before consuming. Use a food thermometer to ensure that all parts of the food reach this temperature.