Ingredients
Scale
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound small potatoes, halved
- 1 cup beef broth
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions
- Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
- Place the seared roast in the slow cooker.
- Add chopped onion, carrots, celery, and potatoes around the roast.
- Pour in beef broth, red wine vinegar, and Worcestershire sauce. Add the bay leaf.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender.
- Remove the bay leaf before serving.
- Shred the beef with two forks and serve with the cooked vegetables and juices.
Notes
- For a thicker gravy, remove the roast and vegetables, then whisk 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water into the cooking liquid. Cook on high for 15-20 minutes, or until thickened.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This recipe is versatile; feel free to add other root vegetables like parsnips or sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg