Description
This comforting slow-cooker masterpiece transforms a hearty beef chuck roast into a tender, melt-in-your-mouth meal. Infused with earthy rosemary, fresh thyme, and a bright kick of horseradish and vinegar, this dish creates a savory, one-pot dinner that is as convenient as it is delicious. Perfect for busy weeknights or a classic Sunday family gathering, this recipe guarantees a nutritious, protein-packed, and wholesome meal that requires minimal effort yet delivers maximum flavor.
Ingredients
3 lb beef chuck roast
2 cups baby or fingerling potatoes, halved
3 large carrots, cut into thick chunks
5 cloves garlic, minced
1 small shallot, sliced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme
2 cups beef bone broth (low-sodium)
1 tablespoon apple cider vinegar
1 tablespoon creamy horseradish
Instructions
Place the beef chuck roast at the bottom of the slow cooker insert.
Layer the potatoes, carrots, and sliced shallots around the meat.
In a small bowl, whisk together the beef bone broth, minced garlic, rosemary, thyme, apple cider vinegar, and horseradish.
Pour the liquid mixture evenly over the beef and vegetables.
Cover the slow cooker and cook on Low for 7-8 hours or High for 4-5 hours until the meat is fork-tender.
Remove the roast to a platter to shred slightly before serving with the roasted vegetables.
Notes
For best results, look for a well-marbled chuck roast to ensure tenderness. If the liquid needs to be thickened, whisk 1 tablespoon of cornstarch with a splash of water and stir into the juices during the final 30 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg