Turn chuck into a roast so tender it falls apart!

Ingredients

• 1.5–2 kg beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 4 potatoes, quartered
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and black pepper to taste

Instructions

1. Season the chuck roast generously with salt and pepper.
2. Heat the oil in a pan and sear the meat on all sides until browned.
3. Place the onions, garlic, carrots, and potatoes in the slow cooker.
4. Put the roast on top of the vegetables.
5. Mix the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary, then pour over the roast.
6. Cook on low for 8–10 hours or high for 5–6 hours.

The result is a juicy, melt-in-your-mouth roast that’s perfect with the vegetables and the rich cooking juices.