Servings: 6 servings
- 3-4 lb boneless beef chuck roast
- Salt and pepper
- 2 tablespoon butter, divided
- 14 oz can (about 2 cups) beef broth
- 1 small onion, sliced
- 3 carrots, sliced
- 2 garlic cloves
- 2-3 stems of fresh herbs such as thyme, rosemary and sage
- 1 tablespoon flour
Step 1Generously season the roast with salt and pepper.
Step 2In a large skillet, melt 1 tablespoon of butter over medium high heat. Add the seasoned roast and brown on 2 or more sides for several minutes on each side. Transfer roast to a 6-quart sized or larger slow cooker.
Step 3Pour beef broth into the slow cooker and add the onions, carrots, garlic cloves, and herbs.
Step 4Cover slow cooker with lid and cook on high for 4-5 hours or on low for 6-8 hours, or until roast shreds easily with a fork.
Step 5Remove roast from slow cooker and cover to keep warm.
Step 6Dump the broth and vegetables through a strainer, reserving the broth. Use a spoon to skim as much fat off the top of the broth as possible. Set aside vegetables to serve with roast.
Step 7To make gravy, add the remaining tablespoon of butter to a skillet set over medium heat. Once melted, add the flour and whisk together. Add the broth to the skillet and whisk constantly until smooth. Bring to a boil and continue to whisk until thickened, about 2 minutes.
Serve over our Best Buttery Mashed Potatoes to complete the ultimate comfort meal!