Equipment Needed
- 6-7 quart slow cooker
- Large skillet
- Tongs
- Potato masher or ricer
- Large pot (for potatoes)
- Measuring cups and spoons
Step-by-Step Instructions
I always start by prepping my vegetables and letting the roast sit at room temperature for about 30 minutes. I pat the chuck roast completely dry with paper towels—this is crucial for a good sear. I then season it generously on all sides with salt and black pepper. In my large skillet, I heat the olive oil over medium-high heat until it shimmers. I carefully place the roast in the hot skillet and let it sear, without moving it, for a full 4-5 minutes per side, until a deep, brown crust forms. That sizzle and smell is the sound of flavor being built.
While the roast sears, I place the chunked onion, carrots, and smashed garlic in the bottom of my slow cooker. Once the roast is beautifully browned on all sides, I use my tongs to transfer it directly on top of the bed of vegetables. In the same hot skillet (with all those glorious browned bits), I pour in the beef broth, tomato paste, and Worcestershire sauce. I use a whisk to scrape up every bit of flavor from the pan, stirring until the tomato paste dissolves and the mixture comes to a simmer. This simple step makes the most incredible gravy base.
I carefully pour this hot broth mixture over the roast and vegetables in the slow cooker. It should come about halfway up the sides of the meat. I then tuck the fresh herb sprigs and bay leaves into the liquid. I put the lid on, set the cooker to LOW, and walk away for 8 glorious hours. I resist the urge to peek! About 90 minutes before serving, I start the potatoes. I put the peeled, quartered Yukon Golds in a large pot of cold, salted water. I bring it to a boil and simmer for 15-20 minutes, until they are fork-tender.(See the next page below to continue…)