Rub the beef chuck roast with salt, pepper, thyme, and rosemary on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 3-4 minutes per side until it’s nicely browned. This step adds extra flavor to the roast.
Prepare the Slow Cooker:
Add the chopped onions, garlic, carrots, and potatoes to the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
Make the Cooking Liquid:
In a small bowl, mix together the beef broth, Worcestershire sauce, and tomato paste. Pour this mixture over the roast and vegetables in the slow cooker.
Cook:
Cover and cook on low for 7-8 hours, or until the roast is fork-tender and easily pulls apart.
If you’re short on time, you can cook on high for 4-5 hours, but the low setting yields the best results for tender meat.
Shred the Roast:
Once the pot roast is cooked, remove the roast from the slow cooker and shred it using two forks. The roast should be easy to pull apart.
Optionally, return the shredded meat to the slow cooker and stir it with the vegetables and juices for a few minutes to soak up the flavors.
Serve:
Serve the shredded pot roast and vegetables with some of the delicious broth over the top. Garnish with chopped fresh parsley for a pop of color.
Serving and Storage Tips:
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