Ingredients
Scale
- 3 lbs Beef Chuck Roast or Beef Stew Meat
- 1 bag (16 oz) Frozen Pearl Onions
- 1 bag (12 oz) Frozen Sliced Carrots
- 2 cups Beef Broth (low sodium)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Minced Garlic (jarred for speed)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- Salt and Black Pepper to taste
Instructions
- Remove the beef from its packaging. If you are using a large chuck roast, you can leave it whole or quickly slice it into large 3-inch chunks. Place the beef directly into the bottom of your slow cooker. There is no need to grease the pot or sear the meat beforehand.
- Dump the frozen pearl onions and frozen carrots over the top of the meat. Add the jarred minced garlic, dried thyme, and dried rosemary. Pour the beef broth and Worcestershire sauce over everything. Sprinkle generously with salt and black pepper. Do not worry about stirring; the juices will naturally circulate as it cooks.
- Place the lid on the crockpot. Set the temperature to “Low” and the timer for 8 hours. Resist the urge to open the lid during the cooking process, as this releases steam and increases the cooking time. The low and slow heat will break down the tough connective tissues in the beef until it is melt-in-your-mouth tender.
- Once the timer goes off, use two forks to gently pull the beef apart. It should shred effortlessly. Stir the meat back into the juices and vegetables so it soaks up all the flavor. Serve it as is in a bowl, or over a bed of cauliflower rice for a low-carb option.
- Cook Time: 8 hours 5 minutes