Description
A hearty and flavorful beef chuck roast cooked low and slow in a slow cooker.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 large onion, sliced
- 4 medium carrots, cut into chunks
- 3–4 medium potatoes, cut into large chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup tomato juice (or crushed tomatoes)
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Prepare the Roast: Pat the beef dry with paper towels and season generously with salt and pepper.
- Layer the Slow Cooker: Add onions, carrots, and potatoes to the bottom of the slow cooker. Place the roast on top.
- Mix the Sauce: In a bowl, whisk together beef broth, tomato juice (or crushed tomatoes), apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, garlic, thyme, and bay leaves. Pour the mixture over the roast and veggies.
- Cook Low & Slow: Cover and cook on LOW for 8–9 hours or until the roast is fork-tender and vegetables are soft.
- Serve: Remove bay leaves, slice or shred the roast, and spoon over the vegetables with rich broth.
Notes
- This dish can be served with a side of crusty bread for a complete meal.
- Adjust seasoning to taste, especially salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg