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.
âžś 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.
âžś 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.
âžś Vegetables act as a natural rack and absorb flavor as the roast cooks.
Place the seared roast directly on top of the vegetables.
âžś 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.
âžś 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.
âžś Pouring around the meat preserves the seared crust.
Cook on LOW for 8–10 hours or HIGH for 4–5 hours.
âžś 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.
âžś 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.