Name: Slow cooked chuck roast
Prep time: 15 min
Cook time: 435 min
Total time: 450 min
Yield: 1 serving
Ingredients: 6 oz beef chuck roast, trimmed of all visible fat and cut into 2-inch chunks; 1/2 tsp extra virgin olive oil; 1/3 cup yellow onion, sliced; 2 cloves garlic, minced; 1/2 cup beef broth; 1 1/2 medium carrots, cut into 1-inch chunks; 1/2 cup Yukon Gold potatoes, cut into 1-inch chunks; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 3/4 tsp Worcestershire sauce; 1 tsp lemon juice

Nutrition

Per serving

538 calories

Protein: 35g; 26% of calories
Carbs: 27g; 19% of calories
Fat: 33g; 55% of calories

Instructions

Prep 15 min · Cook 7 hr 15 min

Pat the beef dry and season with half the salt and half the black pepper. Heat the oil in a skillet over medium-high heat. Add the beef and sear for 3 minutes, flip, and sear for 3 minutes more until deeply browned. Transfer the beef to the slow cooker.
In the same skillet, add the onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds more. Pour in half the beef broth to deglaze the pan, scraping up any browned bits. Add the onions, garlic, and liquid to the slow cooker.
Add the carrots, potatoes, thyme, Worcestershire sauce, remaining beef broth, and the rest of the salt and pepper to the cooker. Stir gently to combine.
Cover and cook on low for 6 to 7 hours until the beef is tender. Done when shreds easily with a fork, 160°F.
Remove the beef and shred it slightly. Skim any excess fat from the surface of the broth. Stir in the lemon juice. Serve the beef in a bowl with the vegetables and spoon the broth over everything.

Nutrition

Ingredients

Instructions

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