Ingredients
6
6 servings
- •1 ½ lb baby potato, red and/or yellow
- •8 small carrots, snapped in half
- •12 pearl onions, peeled, with ends cut off
- •3 ½ lb beef chuck roast
- •salt, to taste
- •pepper, to taste
- •1 tablespoon cornstarch
- •2 tablespoons water
- •2 tablespoons worcestershire sauce
- •2 sprigs fresh rosemary
- •2 sprigs fresh thyme
- •1 baguette, cut into 5-inch (13 cm) pieces, optional
Instructions
- In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
- Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
- Wash your hands, because mess.
- Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
- Pour Worcestershire sauce directly on top of the meat.
- Cover with the slow-cooker lid and cook on high for 5 hours.
- Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
- Remove rosemary and thyme.
- Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 701
- Carbohydrate: 57g
- Fat: 16g
- Fiber: 5g
- Protein: 80g
- Sugar: 9g
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