Description
A delicious and hearty fall recipe made in a crockpot.
Ingredients
Scale
- 2 lbs of beef chuck roast
- 4 cups of diced potatoes
- 3 cups of carrots, sliced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of beef broth
- 2 tbsp of Worcestershire sauce
- 1 tsp of thyme
- 1 tsp of rosemary
- Salt and pepper to taste
Instructions
- Place the beef chuck roast in the crockpot.
- Add the diced potatoes, sliced carrots, chopped onion, and minced garlic.
- Pour in the beef broth and Worcestershire sauce.
- Season with thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, shred the beef and stir to combine.
Notes
- Serve with crusty bread.
- Leftovers can be stored in the fridge for up to 3 days.
- This recipe can be easily doubled.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: fall crockpot recipes