A comforting and flavorful slow cooker pot roast with tender beef, vegetables, and rich broth.

2 teaspoons olive oil or avocado oil

2 ½ to 3 pounds beef chuck roast

1 large yellow onion, sliced into ½-inch pieces

1 teaspoon salt, plus more to taste

½ teaspoon black pepper

1 teaspoon dried thyme

6 to 7 garlic cloves, minced

24 ounces baby yellow potatoes

1 pound carrots, peeled and cut into pieces

2 cups low-sodium beef broth or chicken broth

2 tablespoons cornstarch

3 tablespoons water

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1. Heat oil and sear the beef roast for 3 to 4 minutes on each side

2. Layer onions in the slow cooker and place roast on top

3. Season with salt, pepper, thyme, and garlic

4. Add potatoes and carrots around the roast

5. Pour broth over everything

6. Cook on low for 8 to 10 hours or high for 6 to 7 hours

7. Remove roast and shred with forks

8. Heat cooking liquid in saucepan

9. Mix cornstarch and water, then stir into liquid

10. Simmer until thickened and serve as gravy

Use low-sodium broth for better control of seasoning.

Searing adds deeper flavor but can be skipped if needed.

Store leftovers with broth to retain moisture.