A hearty slow cooker beef roast with potatoes, carrots, and savory herbs cooked slowly until fork-tender. Perfect comfort food for family dinners.

2 teaspoons olive oil or avocado oil

2½–3 pounds beef chuck roast

1 large yellow onion, sliced into ½-inch pieces

1 teaspoon salt, plus extra to taste

½ teaspoon black pepper

1 teaspoon dried thyme

6 garlic cloves, finely minced

24 ounces baby yellow potatoes (halve if large)

1 pound carrots, peeled and cut into 2–3 inch pieces

2 cups low-sodium beef broth or chicken broth

Optional Gravy:

2 tablespoons cornstarch

3 tablespoons water

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1. Heat oil in a large skillet over medium-high heat. Sear the beef roast on each side for 3–4 minutes until browned.

2. Spread sliced onions across the bottom of a slow cooker and place the seared roast on top.

3. Sprinkle salt, pepper, thyme, and minced garlic over the roast and gently rub seasoning into the surface.

4. Arrange potatoes and carrots around the roast and pour broth over the vegetables.

5. Cover and cook on LOW for 8–10 hours or HIGH for 6–7 hours until beef is very tender.

6. Transfer beef to a platter and pull into large pieces using two forks. Serve with vegetables and onions.

8. Optional Gravy:

9. Pour about 1½ cups cooking liquid into a saucepan and heat over medium-high heat.

10. Whisk together water and cornstarch until smooth.

11. Whisk mixture into hot liquid and bring to a boil, then reduce heat and simmer.

12. Stir for 2–3 minutes until thickened and season with salt and pepper.

Searing the beef before slow cooking enhances flavor but can be skipped if short on time.

Cut larger potatoes in half so they cook evenly.

Leftovers can be refrigerated for up to 3 days and reheat well.