Fall-apart tender beef with potatoes, carrots, and a rich gravy. A packet of onion soup mix does the seasoning work, and a quick sear before it goes in the slow cooker makes it taste extra beefy.
Ingredients
Each cost is for the amount this recipe uses, not the whole package. Pantry staples like flour, sugar, vanilla and spices cost more on your first trip, then last for many batches. Rows marked “Not priced”, like water and toppings, aren't in the total.
| Ingredient | Price used | Cost |
|---|---|---|
| 1 boneless beef chuck roast (3 to 4 lb) | $9.19/lbBLS, Sep 2026 · priced as 3½ lb | $32.15 |
| ½ tsp salt | $0.01/tspEstimate | $0.01 |
| ½ tsp black pepper | $0.04/tspEstimate | $0.02 |
| 1 Tbsp vegetable oil | $0.05/tbspEstimate | $0.05 |
| 1½ lb baby potatoes (halve any large ones) | $0.99/lbBLS, Sep 2026 · priced as white potatoes | $1.48 |
| 1 (1-lb) bag baby carrots | $1.46/lbUSDA, 2023 | $1.46 |
| 1 onion, cut into wedges | $1.06/lbUSDA, 2023 | $0.53 |
| 1½ cups beef broth | $0.07/fl ozEstimate | $0.84 |
| 1 (1-oz) packet dry onion soup mix | $1.29/packetEstimate | $1.29 |
| 1 Tbsp Worcestershire sauce | $0.12/tbspEstimate | $0.12 |
| 3 cloves garlic, smashed (or 1 tsp garlic powder) | $0.06/cloveEstimate | $0.18 |
| 1 tsp dried thyme (optional) | $0.08/tspEstimate | $0.08 |
| For the gravy: 2 Tbsp cornstarch stirred into 3 Tbsp cold water | $0.05/tbspEstimate | $0.10 |
| Total | $38.31 | |
| Per serving (6 servings) | $6.39 |
- 1 boneless beef chuck roast (3 to 4 lb)
- ½ tsp salt
- ½ tsp black pepper
- 1 Tbsp vegetable oil
- 1½ lb baby potatoes (halve any large ones)
- 1 (1-lb) bag baby carrots
- 1 onion, cut into wedges
- 1½ cups beef broth
- 1 (1-oz) packet dry onion soup mix
- 1 Tbsp Worcestershire sauce
- 3 cloves garlic, smashed (or 1 tsp garlic powder)
- 1 tsp dried thyme (optional)
- For the gravy: 2 Tbsp cornstarch stirred into 3 Tbsp cold water
Directions
- Season. Pat the roast dry with paper towels and season all over with the salt and pepper.
- Sear (recommended). Heat the oil in a large skillet over medium-high heat. Brown the roast on all sides, about 4 minutes per side. Short on time? You can skip this, but the roast won't be quite as rich.
- Load the slow cooker. Put the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker and set the roast on top.
- Add the liquid. If you seared the roast, pour the broth into the hot skillet and scrape up the browned bits. Stir the onion soup mix, Worcestershire, garlic, and thyme into the broth, then pour it over the roast.
- Cook. Cover and cook on low for 8 to 9 hours (or high for 5 to 6), until the beef pulls apart easily with a fork.
- Make the gravy. Move the roast and vegetables to a platter and cover with foil. Pour the cooking liquid into a saucepan, skim off some of the fat, and bring to a simmer. Stir in the cornstarch mixture and simmer until thickened, 1 to 2 minutes.
- Serve. Cut or pull the beef into chunks and serve with the vegetables and plenty of gravy.
Tips
- Choose chuck roast. Its marbling melts during the long cook and keeps the meat juicy. Leaner cuts turn out dry.
- Still tough? It needs more time, not less. Keep cooking and check every 30 minutes.
- Keep the lid on. Every peek lets heat escape and adds to the cooking time.
Storage
Refrigerate the beef and vegetables in the gravy for up to 4 days. Freeze the beef and gravy for up to 3 months, but leave out the potatoes, which turn grainy. Leftovers make great shredded beef sandwiches.
How we priced this recipe
- BLS, Sep 2026: U.S. Bureau of Labor Statistics, Average Price Data, U.S. city average, September 2026.
- USDA, 2023: USDA Economic Research Service, Fruit and Vegetable Prices, 2023 (the latest year published).
- Estimate: Food Butler estimate of a typical U.S. store-brand shelf price, October 2026. Neither BLS nor USDA publishes an average price for these items.
Your store's prices will differ. See all recipes.