Ingredients:

🔹️3 pounds beef chuck roast

🔹️2 tablespoons olive oil

🔹️1 cup beef broth

🔹️3 large carrots, peeled and cut into

🔹️2-inch pieces

🔹️2 medium onions, quartered

🔹️3 russet potatoes, peeled and cut into eighths

🔹️4 cloves garlic, minced

🔹️1 tablespoon Worcestershire sauce

🔹️1 teaspoon salt

🔹️1/2 teaspoon black pepper

🔹️2 sprigs fresh rosemary

🔹️2 sprigs fresh thyme

Directions:

Begin by selecting the desired setting on your slow cooker, either high or low, based on your available time. Season the beef chuck roast with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat and sear the roast on all sides until it achieves a rich brown color. Once seared, remove the roast from the skillet and add the quartered onions and minced garlic. Sauté until they become fragrant and tender. Transfer the browned beef to the slow cooker. Incorporate the sautéed onions and garlic, followed by the beef broth, Worcestershire sauce, carrots, potatoes, rosemary, and thyme. Cover the slow cooker and allow it to cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and easily shreds. Before serving, discard the rosemary and thyme sprigs. Savor the exquisite flavors of this dish!

Prep Time: 20 minutes | Cooking Time: 4-8 hours | Total Time: 4-8 hours 20 minutes Kcal: 450 kcal | Servings: 6 servings