Tender Herb-Infused Slow Cooker Beef Roast with Rich Onion Gravy

Pat the chuck roast dry with paper towels and season all sides with salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
Heat olive oil in a large skillet over medium-high heat and sear the roast for 3 to 4 minutes per side until deeply browned.
Place the sliced onions, carrots, potatoes, and garlic into the bottom of the slow cooker.
Set the browned roast on top of the vegetables.
In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the roast.
Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours until the beef is fork tender.
Carefully transfer the roast and vegetables to a serving platter and cover loosely with foil.
Whisk the cornstarch with cold water to create a slurry. Stir it into the cooking liquid and cook on HIGH for 10 to 15 minutes until the gravy thickens.
Spoon the rich onion gravy over the roast and vegetables.
Garnish with fresh parsley and serve warm.

Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes

Kcal: 545 kcal | Servings: 6 serving