Ingredients
Scale
- 3 to 4 lbs beef chuck roast
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1.5 lbs baby potatoes, halved
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Step 1: Season and Sear the Beef. Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a deep brown crust forms. Transfer the meat to the slow cooker.
- Step 2: Sauté the Aromatics. In the same skillet, add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant. Pour in a splash of the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Pour the mixture over the beef in the slow cooker.
- Step 3: Assemble the Ingredients. Place the carrots and potatoes around the sides of the beef. In a small bowl, whisk together the remaining beef broth and Worcestershire sauce, then pour it into the slow cooker. Nestling the rosemary, thyme, and bay leaves into the liquid.
- Step 4: Slow Cook to Perfection. 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 finished when the meat is tender enough to be easily shredded with a fork.
- Step 5: Shred and Serve. Remove the beef and vegetables from the slow cooker. Discard the herb sprigs and bay leaves. Shred the beef into large chunks and serve it on a platter alongside the vegetables, drizzled with the juices from the pot.
- Cook Time: 8 hours 20 minutes