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Slow Cooker Beef Roast: Juicy Fall-Apart Roast with Veggies

Slow Cooker Fall-Apart Beef Roast with Baby Potatoes and Carrots
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Slow Cooker Fall-Apart Beef Roast with Baby Potatoes and Carrots, a delicious and hearty meal perfect for any occasion.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 2 pounds baby potatoes
  • 4 carrots, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Season the beef roast with salt and pepper.
  2. In a slow cooker, add the beef broth, Worcestershire sauce, garlic, onion, thyme, and the seasoned beef roast.
  3. Add the baby potatoes and carrots on top of the beef.
  4. Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
  5. Serve hot and enjoy!

Notes

  • For extra flavor, sear the beef roast before placing it in the slow cooker.
  • Feel free to add other vegetables such as celery or bell peppers.

Nutrition

Keywords: Slow Cooker, Beef Roast, Fall-Apart, Vegetables, Carrots, Potatoes

Find it online: https://dailydishhaven.com/slow-cooker-beef-roast-juicy-fallapart-roast-with-veggies/