Ingredients
Scale
- 3 to 4 lbs beef chuck roast
- 1 lb carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, sliced into wedges
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Pat the beef chuck roast dry with paper towels. This helps with the browning process. Season all sides of the meat generously with salt and black pepper, pressing the seasoning into the surface of the beef.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the roast in the pan. Sear the meat for 3 to 5 minutes per side until a deep brown crust forms. This step is essential for locking in juices and adding depth to the final gravy.
- Place the sliced onions and the chopped carrots at the bottom of the slow cooker. Position the seared roast on top of the vegetables. The vegetables act as a natural rack for the meat and absorb all the delicious drippings during the cooking process.
- In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary. Pour this mixture over the roast. Toss in the bay leaves and ensure they are partially submerged in the liquid.
- Cover the slow cooker with its lid. Set it to cook on “Low” for 8 to 10 hours. While you can cook it on “High” for 4 to 5 hours, the “Low” setting is highly recommended for the most tender, fall-apart results.
- Once the cook time is complete, remove the roast and place it on a large platter. Discard the bay leaves. Use two forks to shred the beef or slice it against the grain. Serve the meat alongside the tender carrots and onions, drizzling plenty of the leftover cooking liquid over the top.
- Cook Time: 8 hours 15 minutes
- Diet: Low-Carb