Step-by-Step Instructions
1. Prepare the Garlic-Herb Rub
In a small bowl, mix together the olive oil (or melted butter), minced garlic, chopped parsley, rosemary, thyme, 1 teaspoon salt, and ½ teaspoon coarse black pepper to create a thick paste.
2. Layer the Root Vegetables
Place the halved baby potatoes and carrot chunks directly into the bottom of your slow cooker insert. Season the vegetables lightly with a pinch of salt and pepper.
3. Season and Rub the Beef
Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and pepper, then rub the garlic-herb paste evenly over the entire top and sides of the roast. Place the seasoned roast on top of the bed of potatoes and carrots.
4. Add Broth and Slow Cook
Gently pour the beef broth down the side of the slow cooker insert (taking care not to wash the herb rub off the top of the beef).
Cover with the lid and cook on:
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LOW for 8 to 9 hours (Strongly recommended for the most tender, melt-in-your-mouth texture)
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HIGH for 5 to 6 hours
5. Rest and Serve
Once the beef pulls apart effortlessly with a fork and the vegetables are tender, carefully transfer the roast to a cutting board or platter. Spoon the buttery potatoes, sweet carrots, and rich garlic-herb pan juices over the top before serving!
Pro-Tips for Success
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Sear for Extra Flavor (Optional): If you have a few extra minutes, sear the chuck roast in a hot skillet with a splash of oil for 3 minutes per side before applying the garlic-herb rub. This builds a deep, caramelized crust on the meat.
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Thicken the Gravy: Want a thicker sauce? Strain the juices from the pot into a saucepan, bring to a simmer, and whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) until glossy and thickened
