Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 4 large carrots, sliced
- 4 stalks celery, chopped
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 pounds potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons butter
- Fresh parsley for garnish (optional)
Instructions
- Sear the seasoned beef chuck roast in hot olive oil until browned on all sides.
- Transfer the roast to a slow cooker and sauté onions, garlic, carrots, and celery in the same skillet.
- Add sautéed vegetables, beef broth, thyme, and bay leaves to the pot with the roast.
- Cover and cook on low for 4-5 hours in a slow cooker or 2-3 hours at 325°F in the oven.
- Boil cubed potatoes in salted water until fork-tender, then drain.
- Mash the potatoes with butter and heavy cream, seasoning to taste.
Notes
- For best results, let the roast rest before slicing.
- Garnish with fresh parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker or Oven
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg