4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2 inch chunks
2 pounds yukon gold potatoes , peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
Preheat your oven to 325 degrees.
Season the chuck roast with the Kosher salt, pepper and thyme.
Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).
Add carrots, potatoes, garlic and beef broth and cook for 3 – 3 ½ hours.