🍖 Slow Cooker Papa’s Sunday Feast
A hearty, old-fashioned Sunday dinner made low and slow until the meat is tender and the potatoes and vegetables are packed with savory flavor.
Ingredients
2½–3 lb beef chuck roast
1½ lb baby potatoes, halved
4 carrots, peeled and cut into chunks
1 large onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 packet onion soup mix
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp butter
2 tbsp all-purpose flour, optional for gravy
½ cup water, optional
Instructions
Season the roast: Pat the chuck roast dry. Rub it with salt, pepper, paprika, thyme, and rosemary.
Sear for extra flavor: Heat olive oil in a large skillet over medium-high heat. Brown the roast for about 3–4 minutes per side. Transfer it to the slow cooker.
Add the vegetables: Arrange the potatoes, carrots, onion, and garlic around the roast.
Make the cooking liquid: Whisk together the beef broth, onion soup mix, and Worcestershire sauce. Pour it over everything.
Slow cook: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.
Make gravy: Remove the roast and vegetables and keep warm. Pour the cooking liquid into a saucepan. Melt the butter in a separate pan, whisk in the flour, and cook for 1 minute. Gradually whisk in about 2 cups of the slow-cooker juices. Simmer for 3–5 minutes until thickened.
Serve: Slice or shred the roast and arrange it with the potatoes and carrots. Spoon plenty of homemade gravy over the top.
