Ingredients
Scale
- 4–5 lbs Beef Chuck Roast, cut into large chunks
- 1 quart Beef Bone Broth (for extra protein)
- 2 lbs Baby Red Potatoes, halved
- 1 lb Carrots, thick sliced
- 1 large Yellow Onion, quartered
- 4 cloves Garlic, smashed
- 2 tbsp Worcestershire sauce
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 tbsp Sea Salt
- 1 tsp Cracked Black Pepper
- 2 tbsp Cornstarch (optional for thickening)
Instructions
- Clear a space on your counter for the slow cooker. Ensure the ceramic insert is clean and ready. You do not need to sear the meat or sauté the onions for this “dump and walk” version. Simply open all your packages and have them ready on the counter.
- Place the beef chuck roast chunks at the bottom of the crockpot. Layer the potatoes, carrots, onions, and garlic directly on top of the meat. Sprinkle the sea salt and black pepper evenly over the vegetables and beef. Pour the beef bone broth and Worcestershire sauce over everything until the meat is mostly submerged.
- Toss the fresh rosemary and thyme sprigs on top of the mixture. Cover the crockpot with the lid. Set the temperature to LOW and cook for 8 hours. If you are in a rush, you can set it to HIGH for 4 to 5 hours, but the low-and-slow method yields the most tender results for a crowd.
- Once the timer ends, remove the rosemary and thyme stems. Use two forks to gently break the beef apart; it should fall apart effortlessly. If you prefer a thicker gravy, whisk the cornstarch with a little water and stir it into the liquid 15 minutes before serving. Serve hot directly from the pot or transfer to a large platter.
- Cook Time: 8 hours 5 minutes