Ingredients
- 1 chuck roast (~3 pounds)
- Olive oil to rub on meat
- 1-pound carrots, peeled and cut into large chunks
- 2 pounds potatoes, peeled and cut into large chunks
- 1 onion, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 cup beef broth
- 1 Tbsp corn starch
Seasoning Mix
- 2 Tbsp steak seasoning (I used Montreal Steak Seasoning)
- 1 Tbsp salt (optional: substitute for more steak seasoning)
- 1 Tbsp dried thyme
- 1 Tbsp dried rosemary
Directions
- Mix together seasoning mix in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat; Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix.
- Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small saucepan and bring to a simmer over medium heat on the stove top. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.