Ingredients:

  • 3-4 lb (1.36 - 1.81 kg) chuck roast
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 3 carrots, peeled and chopped (approx. 1 cup/150g)
  • 3 celery stalks, chopped (approx. 1 cup/150g)
  • 4 cloves garlic, minced
  • 3 cups (710 ml) beef broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) dried thyme
  • 1 bay leaf
  • 2 tbsp (30 ml) cornstarch (or tapioca starch), for thickening (optional)
  • 1/4 cup (60 ml) cold water (for cornstarch slurry)
  • Salt and pepper to taste

Instructions:

  1. Pat the chuck roast dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned. Transfer to the slow cooker.
  3. Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Place the seared roast on top of the vegetables.
  4. In a bowl, combine the beef broth, Worcestershire sauce, minced garlic, dried thyme, and bay leaf. Pour over the roast.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the roast is fork-tender.
  6. Remove the roast and vegetables from the slow cooker and set aside, keeping them warm. Strain the cooking liquid into a saucepan, discarding the bay leaf.
  7. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Bring the strained cooking liquid to a simmer. Whisk in the cornstarch slurry and cook, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
  8. Shred the roast with two forks. Serve the roast and vegetables with the gravy spooned over the top.