Ingredients

3-4 lb. chuck roast

2 tablespoons flour

4 tablespoons olive oil

2 teaspoons brown sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon paprika

½ teaspoon black pepper

1 cup chicken broth

2 cups beef broth

1 beef bouillon cube (or 1 teaspoon better than bouillon)

1 ½ teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)

2 ¼ lbs. baby potatoes

2 lbs. whole carrots (cut into halves or thirds)

3 tablespoons corn starch

3 tablespoons cold water

2-3 drops Kitchen Bouquet browning and seasoning sauce (optional, for darker color)

1 tablespoon cold unsalted butter

Instructions

Step 1: Pat the roast completely dry. Combine the seasoning ingredients (brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper) and massage onto all sides of the roast. Then dust the roast evenly with flour.

Step 2: Heat olive oil in a large pan over medium-high heat. When the oil is hot and shimmering, sear the roast on each side for 2-3 minutes until a brown crust forms. Lower the heat slightly if needed. Remove from heat and set aside.

Step 3: Whisk together the gravy ingredients (chicken broth, beef broth, bouillon cube, onion powder, garlic powder, and soy sauce). Add some of this mixture to the skillet used for searing. Use a silicone spatula to scrape the bottom and sides to lift up browned bits, adding flavor to the gravy. Transfer this mixture to the slow cooker along with the remaining gravy, the roast, and any juices from the plate.

Step 4: Cut the potatoes in halves or thirds so pieces are evenly sized. If potatoes are 1-2 inches, you can leave them whole.

Step 5: Peel the carrots and slice them into halves or thirds. Very thick carrots can be halved lengthwise.

Step 6: Arrange the potatoes around the roast in the slow cooker, then place the carrots on top. Secure the lid and avoid opening during cooking to retain heat.

Step 7: Cook on high for 5-6 hours or on low for 8-10 hours until the meat is tender.

Step 8: Carefully remove the carrots, potatoes, and roast to a serving platter and tent with foil to keep warm.

Step 9: Prepare the gravy by transferring the cooking juices to a saucepan if the crockpot is not stovetop safe, or place the crockpot on the stovetop if it is.

Step 10: Bring the juices to a boil. Whisk the corn starch into the cold water until smooth, then gradually add to the boiling gravy while whisking continuously.

Step 11: Reduce heat to low and simmer until thickened. Add Kitchen Bouquet sauce for a deeper color if desired. Just before serving, swirl in 1 tablespoon cold butter for richness.

Step 12: Season the carrots and potatoes with salt and pepper to taste, then serve alongside the roast with the prepared gravy.

Tips & Variations

For a richer flavor, try substituting the chuck roast with a brisket or rump roast.

Adding a splash of red wine to the gravy mix enhances depth of flavor.

If you like a thicker gravy, you can increase the cornstarch to 4 tablespoons with 4 tablespoons cold water.

Include celery stalks or pearl onions along with the carrots for added texture and taste.

Using Worcestershire sauce instead of soy sauce gives a slightly different savory profile.

FAQs

Can I use other cuts of beef besides chuck roast?

Yes, brisket, rump roast, or even a round roast work well slow-cooked, though cooking times may vary slightly depending on the cut and size.

Is it necessary to sear the roast before slow cooking?

Searing adds a rich, brown crust that enhances flavor and texture, but it’s optional if you’re short on time. The dish will still be delicious without this step.