Description
Tender and flavorful slow cooker beef chuck roast cooked with aromatic vegetables and herbs for a comforting, hearty 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 into rings
4 cloves garlic, minced
4 large carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the beef roast in the hot oil for 4-5 minutes on each side until browned all over. 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 and tomato paste mixture over the roast and vegetables.
Sprinkle dried thyme and dried rosemary over the roast, then add the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is fork-tender and easily shredded.
Remove the bay leaves before serving. Slice or shred the beef roast and serve with the cooked vegetables and pan juices.
- Prep Time: 15 minutes
- Cook Time: 8 hours