Ingredients
Scale
- 3 to 4 lbs beef chuck roast
- 1 lb carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, thicky sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Generously sprinkle salt and black pepper over all sides of the beef chuck roast. Rub the seasoning into the meat to ensure it sticks well before searing.
- Heat the olive oil in a large skillet over medium-high heat. Place the roast in the skillet and sear for 3-4 minutes per side until a deep brown crust forms. This step locks in the juices and adds a rich depth of flavor to the finished dish.
- Place the sliced onions, minced garlic, and chopped carrots into the bottom of the slow cooker. This creates a “rack” for the meat and allows the vegetables to cook in the beef drippings.
- Place the seared beef on top of the vegetables. In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this liquid mixture over the roast.
- Cover the slow cooker with the lid. Set the temperature to LOW and cook for 8 hours. Avoid opening the lid during the cooking process to keep the heat and moisture trapped inside.
- Once the meat is tender and easily pulls apart with a fork, remove the roast and carrots from the slow cooker. Shred the meat into large chunks and serve alongside the softened carrots and onions.
- Cook Time: 8 hours 15 minutes
- Diet: Gluten-Free