Description
A comforting and hands-off slow cooker beef roast with tender vegetables and savory gravy, perfect for weeknight dinners.
Ingredients
Scale
- 1 medium onion (cut into wedges)
- 1 pound carrots (cut into large, 2 inch chunks)
- 1.5 pounds baby potatoes (left whole)
- 4 cloves garlic (minced)
- 1 cup beef broth
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon pepper
- 3–4 pound chuck roast
- 1 tablespoon cornstarch (optional)
Instructions
- In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
- In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
- Cover and cook on low for about 8-10 hours (or high for 5-6 hours), or until beef roast is tender.
- Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.
Notes
Pat the roast dry before applying the mustard for better adhesion and flavor. Taste the pan juices before thickening the gravy for seasoning adjustments.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg