Ingredients

• 3 tbsp canola oil
• 1 3-4 lb chuck roast
• salt and pepper
• 1/4 cup all-purpose flour
• 2 tbsp ketchup
• 3 cups beef broth
• 1 tbsp worcestershire sauce
• 1 onion, thinly sliced
• 2 cups baby carrots
• 6-8 Yukon Gold potatoes, cleaned and quartered
• 4 garlic cloves, peeled and chopped
• 2 tbsp dried thyme
• 2 bay leaves

Directions

1. In a skillet over medium-high heat, heat the oil. Season the roast with plenty of salt and pepper and add to the hot oil. Brown all sides, about 10 minutes total. Transfer meat to a slow cooker.
2. Add the flour to the oil and whisk together until the mixture turns a golden brown, about 1 minute. Stir in the ketchup and cook for another minute. Slowly whisk in the beef broth and allow the mixture to come to a simmer. Stir in the worcestershire sauce and pour over the roast in the slow cooker.
3. Add the onion, carrots, potatoes, garlic, thyme, and bay leaves to the slow cooker and gently stir things around to combine the flavors.
4. Cook on low for 7-8 hours or high for 4-5 hours until the roast is fork tender.