Ingredients
🥕 Ingredients
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3–4 lb chuck roast, excess fat trimmed
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1½ lbs baby potatoes, halved
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4 large carrots, cut into thick chunks
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1 large onion, sliced
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3 cloves garlic, minced
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2 cups low-sodium beef broth
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon paprika
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Salt and black pepper, to taste
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2 tablespoons olive oil
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Optional: fresh parsley or thyme for garnish
Instructions
Pat the chuck roast dry with paper towels. Season generously on all sides with salt, black pepper, paprika, thyme, and rosemary.
➜ Proper seasoning at the start builds flavor all the way through the meat.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
➜ This step adds richness and prevents the roast from tasting flat.
Layer potatoes, carrots, onions, and garlic evenly in the bottom of the slow cooker.
➜ Vegetables act as a natural rack and absorb flavor as the roast cooks.
Place the seared roast directly on top of the vegetables.
➜ Keeping the meat elevated helps it stay tender instead of boiling.
In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce until smooth.
➜ This creates a savory, balanced cooking liquid without excess fat.
Pour the broth mixture around the roast, not directly over it. Cover with the lid.
➜ Pouring around the meat preserves the seared crust.
Cook on LOW for 8–10 hours or HIGH for 4–5 hours.
➜ The roast is ready when it pulls apart easily with a fork.
Transfer the roast to a cutting board and let it rest for 10 minutes. Shred into large chunks using two forks.
➜ Resting keeps the meat juicy.
Return shredded beef to the slow cooker and gently mix with vegetables and cooking juices. Taste and adjust seasoning. Garnish with fresh herbs before serving.