No-Brown Slow Cooker Chuck Roast

Ingredients

• 3-pound boneless chuck roast (1360 g)
• 2 yellow onions, sliced (400 g)
• 1 1/2 pounds Yukon potatoes (680 g)
• 4 carrots (450 g)
• 1 1/2 cups beef broth (360 g)
• 1 tablespoon Worcestershire sauce (15 g)
• 1 tablespoon tomato paste (16 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 3 garlic cloves (9 g)
• 2 tablespoons cornstarch (16 g)
• 2 tablespoons cold water (30 g)

Instructions

1. Layer onions. Scatter sliced onions evenly across the bottom of a 6-quart slow cooker. Leave small gaps between slices so they form a loose base beneath the roast, not a packed mound.
2. Season beef. Pat roast dry. Combine garlic powder, thyme, salt, and pepper in a small cup. Rub mixture over every side, then center the roast on the onions with its thicker side facing down.
3. Add vegetables. Arrange potatoes and carrots around the roast in one even layer. Keep them beside, rather than over, the meat; most pieces should remain below its top edge, allowing the broth to circulate and cook them steadily.
4. Add broth mixture. Whisk beef broth, Worcestershire, and tomato paste until smooth. Pour it around the roast without washing its seasoned top. Add garlic cloves, cover tightly, and leave the lid closed during cooking.
5. Cook roast. Cook on low for 8 hours, until potatoes pierce easily and a fork twists through the roast's center without resistance. If it remains firm, cover and cook 30 minutes longer, repeating until tender.
6. Thicken gravy. Transfer roast and vegetables to a platter; tent loosely. Stir cornstarch with cold water until smooth, then whisk into cooker liquid. Cover and cook on high 10 to 15 minutes, until gravy lightly coats a spoon.

Notes

• A 3-pound roast fits a 6-quart cooker. For a 4-pound roast, choose an oval 7-quart cooker so vegetables stay around the sides, not over the meat.
• The liquid stays loose before thickening. Add slurry after removing roast, because stirring tender meat can break it into uneven pieces.
• For smooth gravy, serve immediately after thickening; if it stands, whisk in warm broth before serving.

Nutrition Facts