Description
Experience the ultimate comfort of a tender, slow-cooked beef chuck roast paired with garden-fresh potatoes and carrots. This classic, nourishing meal uses fresh garlic, zesty Dijon mustard, and aromatic herbs to create a savory depth of flavor that feels like home. Perfectly simple and effortless, this recipe is designed for busy schedules, allowing the slow cooker to do the hard work for a wholesome, family-friendly dinner.
Ingredients
3 lbs beef chuck roast
2 cups baby or fingerling potatoes, halved
3 large carrots, peeled and cut into rustic chunks
5 cloves fresh garlic, grated
1 small shallot, thinly sliced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 cups beef bone broth (alcohol-free)
1 tbsp Dijon mustard
1 tsp prepared horseradish
1 tsp kosher salt
1/2 tsp black pepper
Instructions
Place the beef chuck roast in the bottom of the slow cooker.
Arrange the potatoes, carrots, and sliced shallots around the meat.
In a small bowl, whisk together the beef broth, grated garlic, Dijon mustard, horseradish, salt, and pepper.
Pour the broth mixture over the roast and vegetables.
Sprinkle the fresh rosemary and thyme over the top.
Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
Remove the roast and vegetables, shred the beef slightly, and serve hot.
Notes
For a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the liquid in the slow cooker during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat + 1 cup veggies)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg