Ingredients:

  • 3-4 lb chuck roast
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 bottle (12 oz) brown ale or 1 1/2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 turnip, peeled and cut into 1-inch pieces (optional)

Instructions:

  1. Season the chuck roast generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Transfer to the slow cooker.
  2. Add the chopped onion and minced garlic to the same skillet and sauté until softened and fragrant.
  3. Stir in the flour and cook for 1 minute. Gradually whisk in the ale or beef broth, scraping up any browned bits from the bottom of the skillet. Add Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
  4. Pour the gravy mixture over the roast in the slow cooker. Add the carrots, potatoes, parsnips, and turnip (if using). Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the roast is fork-tender.
  5. Remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak up the gravy. Remove the bay leaf before serving.