Slow Cooker Chuck Roast with Vegetables is a comforting, hearty dish perfect for cozy winter dinners. This classic American cuisine brings together tender beef with the robust flavors of root vegetables, creating a meal that is both satisfying and family-friendly.
Ingredients
Scale:
3 pounds chuck roast
4 large carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes, halved
2 onions, quartered
3 cloves garlic, minced
2 tablespoons olive oil
1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons savory herb seasoning
2 bay leaves
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until golden brown, about 4-5 minutes per side.
In the slow cooker, combine the carrots, potatoes, onions, and garlic. Place the seared chuck roast on top of the vegetables.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour this mixture over the roast and vegetables in the slow cooker.
Sprinkle the salt, pepper, and savory herb seasoning over the top. Add the bay leaves.
Cover the slow cooker and set it to low heat. Cook for 8-10 hours, or until the beef is fork-tender and the vegetables are soft.
Once cooked, remove the bay leaves and discard. Use a fork to shred the beef into large chunks. Mix everything well to combine the flavors.
