Slow-Cooker Pot Roast with White Beans

Serves: 6–8
Cook time: 8–9 hours on LOW

Ingredients

• 3–4 lb beef chuck roast, cut into 4–6 large chunks
• 2 cans (15 oz each) cannellini or great northern beans, drained
• 1½ cups beef broth
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp flour (optional, for thicker gravy)
• 2 tbsp butter (optional)

Directions

1. Season the beef generously with salt, pepper, paprika, thyme, and rosemary.
2. Brown the beef: Heat olive oil in a skillet over medium-high heat. Sear the beef 2–3 minutes per side until deeply browned.
3. Build the slow cooker: Add sliced onion and garlic to the bottom. Place the browned beef on top.
4. Add the beans, beef broth, and Worcestershire sauce.
5. Cover and cook on LOW for 8–9 hours (or HIGH for about 4–5 hours), until the beef is very tender and pulls apart easily.
6. For a thicker, glossy gravy, remove the beef and beans. Whisk 1 tbsp flour with 2 tbsp softened butter, stir it into the cooking liquid, and cook on HIGH for 10–15 minutes.
7. Return everything to the cooker and gently toss with the gravy.