Slow Cooker Beef Chuck Roast
A tender and flavorful slow cooker beef chuck roast cooked with vegetables and savory herbs, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cloves garlic, minced
1 large onion, sliced
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
2 bay leaves
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, dried thyme, and dried rosemary.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
In the same skillet, add the minced garlic and sliced onion. Sauté for 2-3 minutes until fragrant and slightly softened. Transfer to the slow cooker.
Add the carrots and celery around the roast in the slow cooker.
In a small bowl, whisk together the beef broth and tomato paste until smooth. Pour this mixture over the roast and vegetables.
Add the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the bay leaves before serving. Slice or shred the beef and serve with the cooked vegetables and pan juices.