Directions
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned (about 4–5 minutes per side).
Place the sliced onion and minced garlic in the bottom of the slow cooker.
Transfer the seared roast to the slow cooker, placing it on top of the onions and garlic.
Pour in the beef broth and Worcestershire sauce.
Sprinkle salt, pepper, thyme, and rosemary over the roast.
Add carrots and potatoes around the roast.
Cover and cook on low for 8–10 hours, or until the beef is tender and easily pulls apart with a fork.
Remove the roast and vegetables from the slow cooker. Let the roast rest before slicing.
Serve with vegetables and drizzle with juices from the slow cooker.
Variations & Tips
Add a splash of red wine to the broth for a deeper flavor.
Sweet potatoes or parsnips can add a hint of sweetness.
Adjust herbs to taste—try bay leaf or fresh parsley.
To make a thicker gravy: Mix 1 tablespoon cornstarch with cold water and stir into the slow cooker juices in the final hour of cooking.
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