❤️🥩🥕🍷
Ingredients: 🥬
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 large onion, quartered
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4-5 red potatoes, quartered
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Method:
- Season & Sear: Generously season the roast with salt and pepper on all sides. In a large skillet, heat the olive oil over medium-high heat and sear the roast until browned, about 2-3 minutes per side. Transfer the roast to a large slow cooker.
- Add Aromatics & Vegetables: In the same skillet, sauté the onions and garlic for 2-3 minutes until fragrant. Place them around the roast in the slow cooker, along with the carrots and potatoes.
- Create the Sauce: In a bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this savory mixture over the roast and vegetables.
- Cook Low & Slow: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and easily shreds apart.
- Serve & Enjoy: Before serving, remember to remove the bay leaves. Shred the roast and serve it with the tender vegetables and rich gravy. Enjoy your comforting Sunday meal! ❤️❤️
Nutritional Information:
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) / 4-5 hours (high)
- Total Time: 8 hours 20 minutes (low) / 4 hours 20 minutes (high)
- Yield: 6-8 servings
- Category: Main Course
- Cuisine: American
- Diet: High Protein
Nutrition (per serving):
- Serving Size: 1 plate
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg