Description
Tender, fall-apart beef roast slow cooked with carrots, potatoes, and fresh herbs.
Ingredients
Scale
- 3–4 lb chuck roast
- 4 large carrots, cut into chunks
- 4 medium potatoes, halved
- 1 large onion, quartered
- 3 cups beef broth
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt & black pepper to taste
Instructions
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a skillet, sear roast on all sides until browned.
- Transfer roast to slow cooker, add carrots, potatoes, and onion around it.
- Stir together beef broth, garlic, and tomato paste, then pour over roast.
- Add rosemary and thyme sprigs on top.
- Cover and cook on LOW for 8 hours (or HIGH for 4–5) until beef is fork-tender.
- Shred beef gently and serve with vegetables and pan juices ladled over top.
Notes
- For a richer flavor, consider adding red wine to the broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg