Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, cut into thick wedges
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Generously season the chuck roast with salt and pepper on all sides. Heat the olive oil in a large skillet over medium-high heat. Place the roast in the skillet and sear for 4 to 5 minutes per side until a deep brown crust forms. This step locks in the flavor.
- Place the chopped carrots and onion wedges into the bottom of your slow cooker. This creates a “rack” for the meat to sit on, allowing heat to circulate and preventing the bottom from burning.
- Transfer the seared beef roast into the slow cooker, placing it on top of the vegetables. Sprinkle the minced garlic, dried thyme, and dried rosemary over the top of the meat.
- Mix the beef broth and Worcestershire sauce together in a small bowl. Pour the liquid around the sides of the roast, being careful not to wash away the seasonings on top of the meat.
- Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours, or on High for 5 to 6 hours. The roast is done when it pulls apart easily with a fork.
- Once finished, remove the meat to a cutting board and shred it into large chunks. Serve the tender beef alongside the cooked carrots and onions, drizzling some of the cooking juices over everything.
- Cook Time: 8 hours 20 minutes
- Diet: High-Protein