# What you need:
→ Beef
01 - 3.5 lb beef chuck roast
02 - Salt and black pepper to taste
→ Vegetables
03 - 1 lb baby potatoes, halved
04 - 4 large carrots, peeled and cut into 1-inch pieces
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
→ Sauce
07 - 10.5 oz can cream of mushroom soup, gluten-free if needed
08 - 1 cup beef broth
09 - 1/2 cup heavy cream
10 - 2 tbsp Worcestershire sauce
11 - 1 tbsp Dijon mustard
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
→ Optional Garnish
14 - Fresh parsley, chopped
# How to make it:
01 - Generously season beef chuck roast with salt and black pepper on all sides.
02 - In a large skillet over medium-high heat, sear the roast on all sides until browned, about 2 to 3 minutes per side. Transfer to slow cooker.
03 - Place potatoes, carrots, onion, and garlic around the roast in the slow cooker.
04 - In a mixing bowl, whisk together cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, Dijon mustard, thyme, and rosemary until fully combined.
05 - Pour the sauce evenly over the meat and vegetables in the slow cooker.
06 - Cover and cook on low setting for 8 hours, or until beef is tender and vegetables are soft.
07 - Transfer roast and vegetables to serving platter. Slice or shred the beef as preferred.
08 - Stir the sauce remaining in the slow cooker and spoon it over the beef and vegetables. Garnish with fresh chopped parsley.
