Ingredients
Scale
- 4 pounds boneless chuck roast (with the fat trimmed)
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/4 cups low-sodium beef broth (divided)
- 1/4 cup tomato sauce
- 4 cloves garlic (peeled)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons paprika
- 1 teaspoon mustard powder
- 4 large carrots (chopped)
- 1 large onion (chopped)
- 1 pound Yukon gold potatoes or Yukon gold baby potatoes (quartered)
Instructions
- Pat the chuck roast dry with a paper towel and season both sides with salt and black pepper.
- Heat oil in a pan over high heat. Once hot, sear both sides of the roast for 1-2 minutes or until nicely browned.
- In a mixing bowl, whisk together the all-purpose flour and ¼ cup of beef broth until smooth.
- In the bottom of your slow cooker, add the flour mixture, the remaining beef broth, tomato sauce, garlic, thyme, rosemary, paprika, mustard powder, and additional salt and pepper. Give it a good stir.
- Add the seared beef, chopped carrots, onions, and quartered potatoes to the slow cooker. Stir to coat everything in those delicious flavors.
- Cover the slow cooker and set it on HIGH for 4-6 hours or LOW for 8 hours.
- Once done, you can store the leftovers in the fridge for up to 4 days or in the freezer for up to 4 months.