Will Need:

  • 1 Chuck Roast
  • Olive Oil
  • Rosemary
  • Thyme
  • 1lb. of Carrots (baby carrots are super ideal)
  • 1 Onion
  • 1cup of Beef Broth
  • Corn Starch
  • Mr. Bevis Rub or choice (we recommend Original Spicy or Reaper)
  • 1tblsp of Salt
  • 2.5tblsp of Italian Seasoning (these vary from store to store, but look for one that includes Rosemary and Thyme)
  1. Drizzle olive oil over the Chuck Roast and coat with Mr. Bevis Rub (preferably leave overnight in the fridge, but if crunched for time we can skip that step)
  2. In a small bowl, combine the 2.5tblsp of Italian Seasoning with the 1tblsp of Salt and add 1 tblsp of Mr. Bevis Rub
  3. Use about 1/2 of the seasonings mix to lightly coat the Chuck Roast, both sides (after the time in the fridge if you went that route)
  4. Sear the Chuck Roast in a pan over a stove on medium heat, then place the Roast in the slow cooker
  5. In a separate, large bowl, place the potatoes and the carrots and drizzle them with olive oil. Then add the other half of the seasonings mix. Mix together.
  6. Chop the Onion into large slices then, in the same pan you seared the Roast in, sautee the Onion slices with olive oil for 4 minutes.
  7. Add the sauteed Onion and the Potatoes and Carrots into the slow cooker with the Roast, add the cup of Beef Broth, cover the lid and let cook for 6 hours.
  8. When the 6hour timer goes off, remove the Roast and Vegetables from the cooker, but pour the juice into a small pot and place on stove to bring to a boil.
  9. Once boiled, bring to a simmer and add corn starch until you’ve reached a desired thickness.
  10. Serve Roast and Vegetables on plate and drizzle the new sauce over…well, whatever you want, it’s that good! Enjoy!