Description
A tender and flavorful slow cooker beef chuck roast cooked with vegetables and savory seasonings, perfect for a comforting meal.
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 large onion, cut into wedges
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 stalks celery, cut into 2-inch pieces
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary.
Place the onion wedges, carrots, potatoes, and celery around and on top of the roast in the slow cooker.
Pour the broth mixture evenly over the roast and vegetables.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing or shredding.
Serve the beef with the cooked vegetables and spoon some of the cooking juices over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours