Description
A cozy, hands-off supper that fills the kitchen with rich, beefy aromas and produces fork-tender meat in a savory tomato broth.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 slices of bread or rolls
- Parsley for garnish (optional)
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides. Slice the onion and mince the garlic. Optionally, sear the roast in a hot skillet for 2-3 minutes per side until browned.
- Place the seasoned roast in the slow cooker. Add the sliced onion and minced garlic on top. Pour in the beef broth and diced tomatoes (with juices). Stir in Worcestershire sauce and Italian seasoning.
- Cover and cook on low for 8 hours until the beef is tender and easily shreds with two forks.
- Remove beef, shred it, and stir it back into the sauce. Adjust salt and pepper to taste. Serve over slices of bread or rolls, garnished with parsley if desired.
Notes
For deeper flavor, add a splash of red wine or a bay leaf while cooking. Adjust sauce thickness as desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 900mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 120mg