Crockpot Roast Beef

This roast comes out so tender, flavorful, and juicy! Perfect for a busy weekday!

Ingredients

  • 4-5 lbs boneless chuck roast
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2 tbsp salt
  • fresh cracked pepper
  • 3 tsp dried parsley
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 1 large onion, sliced
  • 5 garlic cloves, sliced
  • Recipe

    Stab holes on all sides of chuck roast. Whisk together olive oil and red wine vinegar then rub all over meat. Sprinkle with salt, pepper, basil, parsley, and garlic powder evenly on top and bottom. Place half of the onion on the bottom of the slow cooker, followed by the roast, then remaining onion and garlic. Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. Remove the roast from the crock pot and transfer to a cutting board. Pull beef apart using two forks. *Note: So many ways to use this yummy beef….I served mine the first night over potatoes. It would be great over noodles too. To make the gravy strain broth and pour into a small saucepan. In a small bowl make a slurry by whisking 2 tbsp cornstarch and 1 ½ tbsp water. Whisk slurry into broth, bring to a boil then reduce heat to low. The gravy will thicken as it simmers. Leftover Ideas….tacos, enchiladas, chili, bbq sandwiches, nachos, salad….lots of opportunities!

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    This roast comes out so tender, flavorful, and juicy! Perfect for a busy weekday!