3–4 lb chuck roast

4–5 garlic cloves, minced

1 ½ lb petite potatoes

1 lb baby carrots

1 yellow onion, sliced

1 cup beef broth

2–3 tsp Italian seasoning

½ tsp pepper

¾–1 tsp sea salt

2 Tbsp cornstarch (optional)

2 Tbsp water (optional)

Flavor enhancer (choose one): 1 Tbsp Worcestershire, ⅓ cup red wine, or 2 Tbsp balsamic vinegar

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Place the chuck roast in the crockpot.
Add garlic, potatoes, carrots, and onion around the roast.
Pour in beef broth and chosen flavor enhancer.
Sprinkle Italian seasoning, pepper, and salt over the top.
Cover and cook on low for 8–9 hours, or high for 4–5 hours, until roast is fork-tender.
For thicker sauce, remove 1 cup liquid, mix with cornstarch and water, stir back in, and cook 15 minutes more.
Serve hot with vegetables and sauce over the roast.

Searing the roast beforehand adds extra flavor but is optional.

Add vegetables halfway through cooking for a firmer texture.

Swap petite potatoes with sweet potatoes for variation.

This recipe freezes well for meal prep.