Ingredients:

  • 3-4 lb (1.4-1.8 kg) chuck roast
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 large onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) dried thyme
  • 1 bay leaf
  • 2 tablespoons (30 ml) cornstarch
  • 2 tablespoons (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 (about 2-3 minutes per side).
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker.
  3. Place the seared roast on top of the vegetables. Add minced garlic, diced tomatoes (undrained), beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker.
  4. Cover and cook on low for 8 hours or on high for 4 hours, or until the roast is fork-tender.
  5. Remove the roast and vegetables from the slow cooker and set aside. Whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker liquid and cook on high for 10-15 minutes, or until the gravy has thickened to your liking.
  6. Shred the roast with two forks. Serve the roast and vegetables with the gravy.