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 thick wedges
- 3 cloves Garlic, minced
- 1 cup Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- Salt and Black Pepper to taste
- 2 tablespoons Olive Oil (for searing)
Instructions
- Pat the beef roast dry with paper towels and season all sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms. This step locks in flavor and improves the texture of the finished dish.
- Place the chopped carrots, sliced onions, and minced garlic into the bottom of your slow cooker. These vegetables will act as a bed for the meat and infuse the cooking liquid with wonderful aromatic flavors.
- Place the seared chuck roast 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 the liquid mixture over the roast and vegetables.
- Cover the slow cooker with its lid. 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 as it allows the fibers in the meat to break down slowly.
- Once the cooking time is up, carefully remove the roast to a cutting board. It should be tender enough to shred with two forks or slice easily. Serve the meat alongside the tender carrots and onions, drizzling plenty of the cooking juices over the top.
- Cook Time: 8 hours 15 minutes