Season and Brown (optional but ideal):
Dry the meat with paper towels, sprinkle with salt and pepper, and sear it in hot oil until nicely browned.
Prepare Vegetables:
Add potatoes, carrots, and sliced onions to the bottom of the slow cooker.
Add Meat and Seasonings:
Place the roast on top of the vegetables. Sprinkle on garlic powder, thyme, and rosemary.
Add Liquid:
Mix beef broth, Worcestershire sauce, and tomato paste (if using), then pour over the roast.
Slow Cook:
Cover and cook for 8–10 hours on Low or 5–6 hours on High, until the roast is fork-tender.
Make the Gravy:
Remove the roast and vegetables. Pour the cooking liquid into a pot, bring to a light boil, and stir in a cornstarch slurry (cornstarch mixed with cold water) until the sauce thickens.
Serve:
Slice or gently shred the beef, spoon the gravy over top, and serve with the cooked vegetables.
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