Ingredients:

  • 2-3 pounds beef chuck roast, trimmed
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Kitchen Bouquet
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 medium carrots, sliced (about 1.5 cups)
  • 2 medium potatoes, peeled and cubed (about 2 cups)
  • 1 cup frozen peas

Instructions:

  1. Trim excess fat from the roast and season generously with salt and pepper.
  2. In a skillet over medium heat, add oil and sear the beef on all sides until browned. Remove and set aside.
  3. In the same skillet, add the diced onion and minced garlic; sauté until translucent.
  4. Add Kitchen Bouquet to the skillet, scraping up any browned bits; let simmer for 1 minute.
  5. Place the seared beef in the slow cooker; pour the sautéed mixture on top.
  6. Pour beef broth and Worcestershire sauce over the beef.
  7. Arrange the sliced carrots and cubed potatoes around the beef in the slow cooker.
  8. Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
  9. In the last 10 minutes, stir in the frozen peas; cover and finish cooking.
  10. Shred or slice the beef, serve with vegetables, and drizzle with sauce.