• 3-4 lbs. Chuck or Pot Roast
  • 2 tablespoons Olive Oil
  • 2 Onions
  • 6 Carrots
  • Salt, to taste
  • Pepper, to taste
  • 1 cup Beef Broth
  • 2-3 cups Beef Stock or Beef Broth
  • Thyme, to taste
  • 3-4 Cloves Garlic
  • 4 Russet Potato


1. Place stock and/or broth in crock pot and start heating it while doing steps below.
2. Salt and pepper chuck roast on all sides. I also flour the roast on all sides before browning as it thickens the liquids slightly while cooking. Some mix flour or cornstarch with a little of the broth when roast is done and add to the liquid in crock pot to thicken it slightly, and some donʼt add any flour or cornstarch).
3. Brown meat on all sides over medium-high heat in 2 to 3 tablespoons of olive oil.
4. Place in crock pot--the liquid should cover the meat about half way up the roast
5. Cut two onions in half
6. Cut 6 to 8 carrots into 2-inch slices. While oil in fry pan is very hot (but not smoking), add the halved onions, browning them a minute on both sides. Place onions in crock pot around/on top of roast.
7. Put carrots into same very hot pan and toss them around a bit until slightly browned, about a minute or so. (If needed, add a bit more olive oil to the very hot pan).
8. Add browned carrots to crock pot around the roast, scraping the bottom of the pan as there is a lot of flavor to these scrapings. Can add a little broth from crock pot
and scrape to get it all.
9. Add garlic - finely chopped to eat or in whole cloves and remove before serving
10. Cook in crock pot a minimum of 4 hours, 6-8 hours is better. Meat will be very tender.

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