Ingredients:
- 3-4 lbs beef roast (chuck or round)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 4 carrots, cut into large pieces
- 4 potatoes, quartered
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Optional: 1 cup red wine for added flavor
Instructions:
- Prepare the Beef: Season the beef roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side. This step adds flavor and color.
- Set Up the Slow Cooker: Place the chopped onions, garlic, carrots, and potatoes in the bottom of the slow cooker. These will serve as a flavorful base for the roast.
- Add the Roast: Carefully place the seared roast on top of the vegetables in the slow cooker.
- Mix the Liquid Ingredients: In a bowl, combine the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. If you’re using red wine, add it to the mixture as well. Pour this mixture over the roast and vegetables in the slow cooker.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on low for 8-10 hours or on high for 4-6 hours. The longer it cooks, the more tender the meat will become.
- Check for Doneness: About 30 minutes before the cooking time is up, check the tenderness of the roast. It should be fork-tender and easy to shred.
- Serve: Once cooked, remove the roast from the slow cooker and let it rest for a few minutes. Slice or shred the beef as desired. Serve with the cooked vegetables and some of the flavorful broth from the slow cooker drizzled on top.
- Optional Gravy: If you’d like a thicker gravy, remove the liquid from the slow cooker, bring it to a simmer in a saucepan, and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir until thickened, then serve with the beef.
Enjoy your tender, slow-cooked roast beef!