Ingredients
Scale
- 2–3 lb. beef chuck roast
- Salt and pepper, to taste
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil (for searing)
- Optional vegetables: Carrots, potatoes, or mushrooms for added heartiness
Instructions
- Sear the Beef: Heat some oil in a large skillet. Season the chuck roast with salt and pepper, then sear it on all sides until browned. (Trust me, this step is where the magic begins!)
- Slow Cook or Braise: Toss the seared roast, onions, garlic, broth, tomato paste, thyme, and bay leaves into your slow cooker or a large oven-safe pot. If you’re adding veggies, throw them in now.
- Cook Low & Slow:
- Slow Cooker: Cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.
- Oven: Braise at 300°F for about 3-4 hours.
- Serve: Shred the beef with a fork and serve over mashed potatoes, rice, or crusty bread to soak up that delicious gravy.
Notes
- For the Best Flavor: Don’t skip the sear! It locks in the juices and adds an extra layer of deliciousness.
- Make It Your Own: Add any veggies you like—carrots, potatoes, or mushrooms all work great in this dish.
- Leftovers: This roast tastes even better the next day! Shred it and make sandwiches, tacos, or add it to a salad for an easy lunch.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (slow cooker) or 3-4 hours (oven)
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg