Ingredients
Scale
- 3 – 3½ pounds boneless beef chuck roast
- 1 pound baby carrots
- 1 medium onion, chopped
- 2 cups beef stock
- 1 cup apple juice
- 2 tablespoons garlic, minced
- 2 tablespoons dried parsley
- Salt and pepper to taste
Instructions
- Sear the pot roast in a skillet with oil over high heat until browned (about 3-4 minutes per side).
- Transfer the roast to the slow cooker and add carrots, onion, beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper.
- Cover and cook on low for 7 to 8 hours until the beef is tender enough to shred.
- Shred the meat directly in the slow cooker using forks. Adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg