Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 2 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Place the beef chuck roast in the crockpot.
- Add the diced onion and minced garlic.
- Pour in the beef broth.
- Add the sliced carrots and diced potatoes.
- Add Worcestershire sauce, thyme, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred the beef before serving and mix well.
Notes
- Serve with crusty bread.
- This dish can be made a day ahead.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot recipes football sunday