Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 lb 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 Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Step 1: Season the Meat: Generously season all sides of the beef chuck roast with salt and black pepper. Do not be afraid to use a good amount of seasoning, as this is a thick cut of meat and needs it for flavor.
- Step 2: Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Place the roast in the pan and sear for 4-5 minutes per side until a deep brown crust forms. This step is essential for locking in juices and adding a rich color to the final dish.
- Step 3: Layer the Vegetables: Place the onion wedges and chopped carrots into the bottom of your slow cooker. These will act as a “rack” for the meat and absorb the delicious drippings during the cooking process.
- Step 4: Combine Liquid and Aromatics: In a medium bowl or measuring cup, whisk together the beef broth, minced garlic, Worcestershire sauce, dried thyme, and dried rosemary. This savory liquid will serve as the braising base.
- Step 5: Slow Cook to Perfection: Place the seared beef roast on top of the vegetables in the slow cooker. Pour the broth mixture over the meat. Cover and cook on “Low” for 8 to 10 hours or on “High” for 5 to 6 hours. For the most tender results, the low setting is highly recommended.
- Step 6: Shred and Serve: Once the cooking time is up, carefully remove the roast to a cutting board and shred it with two forks or slice it against the grain. Serve the meat alongside the tender carrots and onions with a drizzle of the cooking liquid.
- Cook Time: 8 hours 20 minutes
- Diet: Not specified