“This roast is one of my family’s all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.”


  • 6 small white potatoes, peeled
  • 12 carrots, chopped
  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 (3 pound) boneless beef chuck roast


  • 1 (15 ounce) can tomato sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce, or more to taste
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt


  1. Combine potatoes, carrots, and onion in the bottom of a slow cooker.
  2. Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
  3. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
  4. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
  5. Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.