Ingredients
Scale
- 3 to 4 pounds of beef chuck roast
- 4 large onions, thinly sliced
- 4 cloves of garlic, minced
- 2 cups of beef broth
- 1 cup of dry white wine (optional)
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
- Salt and pepper to taste
- Olive oil for searing
- Fresh parsley for garnish (optional)
Instructions
- Heat a skillet over medium-high heat and sear the roast on all sides with olive oil, salt, and pepper.
- Add sliced onions to the skillet and sauté for 10 minutes, then stir in minced garlic for an additional minute.
- In a slow cooker, place the seared roast, top with sautéed onions and garlic, and add beef broth, wine (if using), Worcestershire sauce, and thyme.
- Cover and slow cook on low for 8 hours or high for 4 hours.
- Shred the roast with two forks, return it to the slow cooker, mix with juices, and serve warm garnished with parsley.
Notes
- For extra flavor, let the roast marinate overnight before cooking.
- Serve with mashed potatoes or crusty bread to soak up the juices.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg