Ingredients
Scale
- 3 lbs beef chuck roast
- 4 carrots, sliced
- 3 potatoes, quartered
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Season the beef chuck roast with salt, pepper, thyme, and rosemary.
- Sear the roast in a hot skillet until browned on all sides, then transfer to slow cooker.
- Add sliced onions, carrots, potatoes, and minced garlic around the beef.
- Mix beef broth, Worcestershire sauce, and tomato paste; pour over the roast and vegetables.
- Cover and cook on low for 8 hours or until beef is tender.
- Shred or slice the beef, serve with vegetables and gravy garnished with fresh herbs.
Notes
- For extra flavor, add a splash of red wine to the cooking liquid.
- Adjust cooking time for more or less tenderness.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg