Ingredients:
3-4 lb chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
4 carrots, peeled and cut into large pieces
1 lb baby potatoes, halved
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Fresh parsley, chopped (for garnish)
Directions:
I. Season the chuck roast generously with salt and pepper on all sides.
II. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the skillet and set it aside.
III. In the same skillet, add the minced garlic and chopped onion. Sauté until fragrant and the onions become translucent, about 3 minutes.
IV. Transfer the seared roast, sautéed garlic, and onion to a slow cooker. Add the carrots, baby potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
V. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
VI. Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before shredding.
VII. Serve the shredded pot roast with the vegetables, drizzling the gravy from the slow cooker over the top. Garnish with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 8 hours
Total Time: 8 hours 15 minutes
Kcal: 480 kcal per serving
Servings: 6
