Directions
- 1Add a 3-pound chuck roast to a dutch oven.
- 2Pat the roast dry with a paper towel.
- 3Salt and pepper both sides of the roast.
- 4Sear both sides of the roast in the dutch oven.
- 5Place the seared roast in a crockpot.
- 6Add one thick-sliced onion to the dutch oven and saute for a couple of minutes.
- 7Add five minced garlic cloves to the dutch oven and saute for a minute or so.
- 8Dump the onion and garlic mixture on top of the roast in the crockpot.
- 9Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
- 10Add about 1 and 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary to the dutch oven and stir for a minute.
- 11Pour the mixture from the dutch oven over the vegetables and roast in the crockpot.
- 12Add salt and pepper to the crockpot.
- 13Cover the crockpot and set the temperature to low for eight to nine hours.
- 14Remove all the vegetables from the crockpot.
- 15Remove the meat and shred it using two forks.
- 16Cut up the potatoes.
- 17Place the shredded meat, potatoes, and carrots in a serving dish.
- 18Pour the juices through a fine mesh screen into a saucepan.
- 19Add a cornstarch slurry to the gravy and pour it over the meat and vegetables.
- 20Add a pocketful of parsley on top.
Ingredients
- 3 pounds chuck roast
- 1 salt
- 1 pepper
- 1 thick sliced onion
- 5 minced garlic cloves
- 5 cut up carrots
- 2 handfuls Yukon gold potatoes
- 1.5 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 pocketful parsley
- 1 cornstarch slurry
Equipment
dutch ovenpaper towelcrockpotfine mesh screenwooden spoon
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