Description
A tender and flavorful slow cooker beef chuck roast cooked with aromatic vegetables and rich beef broth, perfect for a comforting meal.
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, peeled and sliced
4 cloves garlic, peeled and minced
4 large carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Instructions
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the beef roast in the hot oil for about 4 minutes on each side, until browned. Remove from skillet and set aside.
Place the sliced onion, minced garlic, carrots, and celery in the bottom of the slow cooker.
In a small bowl, whisk together beef broth and tomato paste until combined.
Place the seared beef roast on top of the vegetables in the slow cooker.
Pour the beef broth mixture over the roast.
Sprinkle dried thyme and dried rosemary over the roast and vegetables.
Add the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the bay leaves before serving.
Serve the beef roast sliced or shredded with the cooked vegetables and some of the cooking liquid spooned over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours