Description
A comforting and tender slow-cooked beef dinner, perfect for busy days or special gatherings. The beef becomes flavorful and easy to shred after slow cooking for hours.
Ingredients
- 3–4 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil (for searing the beef)
Instructions
- Season the beef chuck roast generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned.
- Chop the onion and garlic. Once the beef is browned, transfer it to the slow cooker.
- Sauté the onion and garlic in the same skillet for about 2 minutes, then add the beef broth, soy sauce, Worcestershire sauce, brown sugar, thyme, and rosemary. Stir to combine.
- Pour the mixture over the beef in the slow cooker, ensuring the beef is submerged as much as possible.
- Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
- Remove the beef from the slow cooker, shred it with a fork, and return it to the sauce to soak in the flavors.
Notes
- For a vegetarian version, swap the beef for portobello mushrooms or a seitan roast.
- Spicy options include adding red pepper flakes or fresh chilies.
- Add vegetables like carrots, potatoes, and celery to make it a one-pot meal.
- Other cuts of meat, such as brisket or round roast, can also be used.
- Leftovers can be stored in the fridge for up to 4 days, and can also be frozen for up to 3 months.
- Beef tastes even better the next day as the flavors develop further.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
