Prairie-Style Slow-Cooked Chuck Roast with Root Vegetables
How to Cook Prairie-Style Slow-Cooked Chuck Roast with Root Vegetables:
- Season the Roast — Generously season the chuck roast with salt and black pepper. In a skillet, heat the olive oil over medium-high heat, then sear the roast on all sides until it’s nicely browned, about 3-4 minutes per side.
- Prepare the Slow Cooker — Place the carrots, potatoes, and onion in the bottom of your slow cooker. Add the minced garlic for an extra depth of flavor.
- Combine Ingredients — Place the seared chuck roast on top of the vegetables. In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce, then pour over the roast. Add the thyme and bay leaves to the pot.
- Cook Low and Slow — Cover the slow cooker and set it to low. Let the roast cook for 6-8 hours, or until the meat is fork-tender and the vegetables are soft. About an hour before it’s done, give everything a gentle stir to ensure the flavors meld together.
- Serve It Up — Remove the bay leaves and thyme sprigs. Slice or shred the roast and serve alongside the root vegetables, with a generous spoonful of broth over everything. This meal is best enjoyed with some crusty bread to soak up the juices.
Find Chuck Roast in these Beef Boxes by Lazy T:
ingredients
Prairie-Style Slow-Cooked Chuck Roast with Root Vegetables Ingredients:
- 1 chuck roast (~3 lbs, from The Chuckwagon)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
