Tender Slow Cooker Beef (Printable)

Slow-cooked beef chuck with carrots, potatoes, and herbs for a comforting, flavorful dish.

# What You'll Need:

→ Beef

01 - 3.5 lb beef chuck roast

→ Vegetables

02 - 4 medium carrots, peeled and cut into chunks
03 - 3 medium potatoes, peeled and quartered
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped

→ Aromatics & Herbs

06 - 4 garlic cloves, minced
07 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
08 - 2 sprigs fresh thyme or 1 tsp dried thyme
09 - 2 bay leaves

→ Liquids

10 - 2 cups beef broth (gluten-free if required)
11 - 2 tbsp Worcestershire sauce

→ Seasonings

12 - 1 ½ tsp salt
13 - 1 tsp black pepper
14 - 2 tbsp olive oil

# How-To Steps:

01 - Pat beef chuck roast dry with paper towels. Season all sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3 to 4 minutes per side.
03 - Place carrots, potatoes, celery, and chopped onion into the bottom of the slow cooker.
04 - Set the seared beef roast carefully on top of the vegetables in the slow cooker.
05 - Distribute minced garlic, rosemary, thyme, and bay leaves evenly over the roast and vegetables.
06 - Pour beef broth and Worcestershire sauce over the ingredients in the slow cooker.
07 - Cover slow cooker and cook on LOW setting for 8 hours, until the beef is tender and easily shreds with a fork.
08 - Remove bay leaves and herb stems. Slice or shred beef and serve alongside cooked vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender it falls apart with a fork, no knife required.
  • Your whole kitchen smells like a cozy bistro by dinner time.
  • It feeds a crowd and tastes even better the next day.
02 -
  • The sear is not optional—it's what gives the final dish its savory depth and color.
  • Eight hours on LOW beats four hours on HIGH every time; low and slow wins against rushed cooking.
03 -
  • Don't skip the sear step—those browned bits are where the flavor lives.
  • If you're watching sodium, use low-sodium broth and reduce salt by half, tasting as you go.

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