The first snowfall has me setting up my crockpot and thinking about all the comforting and rich foods I am about to indulge in next week.

With the hectic holidays arriving shortly, I wanted to keep it simple, with a 15 minute prep time that will feed a family of four.

The key is to brown your meat before adding it to your crockpot for a rich dark crust that will deepen the flavor. I also added caramelized onions and some worcestershire sauce for an added depth of umami flavor. I added dried thyme from my garden and finished with cornstarch to thicken the liquid.

You will need a 3-4 lb chuck roast, 2 tbsps olive oil, salt, pepper, 1 teaspoon dried thyme, 1 yellow onion sliced, 1 pound carrots peeled and cut into 2” chunks, 2 pounds Yukon Gold potatoes peeled and cut into large chunks (or potatoes of your choice), 2 cloves garlic minced, 2 cups beef broth, 3 tablespoons cornstarch, 2 tablespoons cold water, and 2 tablespoons worcestershire sauce.

Begin by seasoning your chuck roast heavily with salt, pepper, and thyme. Heat your pan and when your oil is hot, add in your roast and brown, deeply for 4-5 minutes on each side and add into your slow cooker. In that leftover pan, scrape up the dark browned bits and saute your yellow onion slices until translucent (about 3-4 minutes).

In your slow cooker, add the carrots, onions, potatoes, worcestershire sauce and garlic. Lay the beef on top, then add the beef and broth and cover, cooking on low for 8-10 hours or high for 5-6. In the last hour, mix your cornstarch and water and add it to the slow cooker to thicken the sauce.

Another option is taking your cornstarch liquid and the leftover liquid in the crockpot, and adding it to a saucepan for 2-3 minutes to reduce and thicken into a gravy. Pour your gravy over your meat and serve with horseradish sauce on the side for some extra zest.

I hope that everyone has a happy and healthy Thanksgiving!