Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Mashed potatoes for serving
Instructions
- Start by placing the sliced onion and minced garlic at the bottom of the slow cooker.
- Season the beef roast generously with salt and pepper, then lay it on top of the onions.
- In a separate bowl, mix together the beef broth, red wine, and Worcestershire sauce. Pour this mixture over the beef.
- Cover the slow cooker and set it to cook on low for 7-8 hours or until the beef becomes fork-tender.
- Once cooked, use a fork to shred the beef directly in the cooker, stirring it into the gravy.
- Serve the shredded beef hot over a mound of creamy mashed potatoes.
Notes
For a flavor boost, add fresh herbs towards the end of cooking or a dash of red pepper flakes for heat. Browning the beef before slow cooking enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg