Description
A hearty and satisfying meal perfect for football Sundays, cooked slowly in a crockpot.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, diced
- 4 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
Instructions
- Trim excess fat from the beef chuck roast.
- Place the roast in the crockpot.
- Add chopped onion and minced garlic.
- Layer carrots and potatoes on top.
- Pour in beef broth.
- Sprinkle thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred the meat before serving.
Notes
- Serve with crusty bread.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: football sunday crockpot meals