Ingredients
Main Ingredients
- 3 1/2 lbs boneless beef chuck roast
- 1 lb baby carrots
- 1 yellow or white onion, chopped into large chunks
- 2 cups beef broth
- 1 cup apple juice
- 1 tbsp tomato paste
- 2 tbsp minced garlic
- 2 tbsp dried parsley
- 2 1/2 tsp salt
- 1 tsp pepper
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Slow Cooker: Place the beef chuck roast at the bottom of a 6 or 7-quart slow cooker, ensuring it sits flat.
- Add Vegetables and Liquids: Add the baby carrots, chopped onions, beef broth, and apple juice around and on top of the roast to evenly distribute the flavors.
- Incorporate Flavorings: Mix in the tomato paste, minced garlic, dried parsley, salt, and pepper over the ingredients in the slow cooker. Stir gently to combine everything well without disturbing the beef’s placement.
- Cook the Roast: Cover the slow cooker with its lid and cook on high heat for 6 hours, allowing the beef to become tender and the flavors to meld perfectly.
- Shred the Meat: Once cooking is complete, carefully remove the beef and use two forks to shred it into bite-sized pieces.
- Combine and Serve: Return the shredded beef to the slow cooker, stir to mix with the broth and vegetables. Optionally, top with fresh parsley for added color and flavor before serving.
Notes
- For a more robust flavor, sear the beef chuck roast in a hot pan before placing it in the slow cooker.
- You can substitute apple juice with white grape juice or additional beef broth if preferred.
- Adjust salt and pepper according to taste before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious broth.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
