Slow-Cooked Beef Pot Roast

• 3 lb beef chuck roast, trimmed
• salt + black pepper
• 2 tbsp olive oil or butter
• 1 large onion, quartered
• 4 carrots, peeled + cut into 2″ pieces
• 2 potatoes, cubed (yukon or red)
• 2 cups butternut squash, cubed
• 3 cloves garlic, smashed
• 1½ cups beef broth
• 1 cup wine (optional but makes it legit)
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf

instructions

1. brown the beef season roast liberally with salt + pepper. add some olive oil to the pot, then sear on all sides in a heavy dutch oven (or skillet if using a slow cooker) until deeply browned. pull it out. add a bit of butter at the end.

2. build the base in the same pot, sauté onion + garlic for 2–3 minutes.

3. deglaze pour in wine or a splash of broth, scraping up browned bits.

4. load the pot add beef back in. surround it with carrots, potatoes, and squash. pour broth until it comes halfway up the sides of the meat. toss in thyme, rosemary, bay leaf.

can also toss in a splash of soy sauce or worcestershire if you want that deeper “slow-cooked stock” flavor.

5. cook low + slow

oven: 300°F for 3½–4 hours, covered.

slow cooker: low 8–9 hours or high 5–6.

6. finish remove beef; mash a few squash pieces into the liquid to thicken it. taste + adjust salt.

7. serve slice beef across the grain, ladle over vegetables + broth. maybe a drizzle of olive oil or knob of butter on top if you’re feeling extra.