low Cooker Pot Roast

low Cooker Pot Roast

Ingredients

3 lb beef chuck roast

2 tbsp olive oil

Salt and pepper to taste

4 cloves garlic, minced

1 large onion, sliced

4 carrots, chopped

3 potatoes, peeled and quartered

2 cups beef broth

1 cup red wine (or substitute with extra beef broth)

2 tbsp tomato paste

2 tsp dried thyme

2 tsp dried rosemary

2 bay leaves

1 tbsp Worcestershire sauce

Instructions

1. Season the beef chuck roast generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned. Transfer it to the slow cooker.
3. In the same skillet, add minced garlic and sliced onion. Sauté until fragrant and slightly softened.
4. Arrange the carrots and potatoes around the roast in the slow cooker. Add the sautéed garlic and onion on top.
5. In a mixing bowl, whisk together beef broth, tomato paste, thyme, rosemary, bay leaves, Worcestershire sauce, and red wine (or extra broth). Pour this mixture evenly over the roast and vegetables.
6. Cover and cook on low for 8–10 hours or until the beef is tender and easily falls apart.
7. Remove and discard bay leaves. Shred the beef and serve hot with the vegetables and rich sauce.