Description
A hearty and nourishing Slow Cooker Roast Beef that transforms a simple cut of meat into a melt-in-your-mouth masterpiece with minimal active prep.
Ingredients
Scale
3–4 lbs Beef Chuck Roast
2 medium Yellow Onions
4 large Carrots
1 lb Red Potatoes
4–5 Garlic Cloves
1.5 cups Beef Broth
2 tbsp Worcestershire Sauce
1 tsp Dried Thyme
1 tsp Dried Rosemary
2 tbsp Olive Oil
Salt and Pepper to taste
Instructions
- Take the chuck roast out of the refrigerator about 20 minutes before cooking. Pat it dry and season with salt and black pepper
- Heat the olive oil in a large skillet over medium-high heat. Sear each side of the roast for about 4-5 minutes until a deep brown crust forms
- Layer the chopped onions, carrots, potatoes, and smashed garlic at the bottom of the slow cooker
- Place the seared beef directly on top of the bed of vegetables
- In a small bowl, combine the beef broth, Worcestershire sauce, thyme, and rosemary. Pour this mixture around the sides of the roast
- Cover the slow cooker and cook on Low for 8 to 10 hours or on High for 5 to 6 hours
- Once done, remove the roast to a cutting board and let it rest for 10 minutes. Shred or slice the meat
- Serve the meat and vegetables on a platter and spoon remaining juices over the top
Notes
The key to tenderness is cooking on low for a longer time.
- Prep Time: 20 mins
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg