Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 cups low-sodium beef broth
- 3 large carrots, chopped
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons olive oil (for searing)
- 4 Yukon Gold or red potatoes, quartered (optional)
Instructions
- Prepare your ingredients by chopping carrots and onions into bite-sized pieces.
- Heat olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned.
- Transfer the seared roast to the crock pot. Layer in chopped onions, garlic, carrots, and optional potatoes around the meat.
- Pour beef broth over the ingredients and sprinkle with thyme and rosemary.
- Cover and cook on low for 8 hours or high for 4-5 hours until tender.
- Check if the meat shreds easily with a fork before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 ounces of roast beef with vegetables
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg