ngredients List
Here’s everything you’ll need to work a little crock pot magic:
- 2 lbs boneless beef chuck roast (or chicken thighs as a leaner option)
- Cut one large onion into thin slices
- 3 cloves garlic, minced
- Chop 3 peeled carrots
- 2 celery stalks, chopped
- Mix in 2 cups of broth, choosing either beef or vegetable
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- Season to taste with salt and pepper
- Optional: 1/2 cup red wine for richer flavor
Substitutions:
- Use sweet potatoes instead of carrots for a sweeter undertone.
- For a vegetarian version, replace meat with a mix of hearty mushrooms (like portobello or cremini) and protein-rich chickpeas. This combo mimics the texture of meat while soaking up all the delicious slow-cooked flavors.
Step-by-Step Instructions
Step 1: Sear the Meat
Heat a skillet over medium-high heat. Allow each side to sizzle for 2–3 minutes until a deep, golden crust develops—think of it as layering your dish with a foundation of rich, savory character that elevates the entire slow-cooked experience.
Pro Tip: Don’t skip this step—browning equals flavor!
Step 2: Layer the Veggies
Place onions, garlic, carrots, and celery at the bottom of your crock pot. This creates a veggie bed that will absorb the meat’s drippings, boosting the umami profile.
Step 3: Add Meat & Seasonings
Gently lay the seared meat over the vegetable layer, letting the juices begin to mingle with the aromatics below. Pour in broth, Worcestershire sauce, wine (if using), and sprinkle in herbs and spices.
Step 4: Set & Forget
Cover the pot and let time do its magic: cook on LOW for 8 hours to achieve fall-apart tenderness, or opt for HIGH for 4 hours if you’re short on time but still crave bold, slow-simmered flavor. Your kitchen will smell like grandma just moved in.
Step 5: Serve & Savor
Carefully remove the bay leaves, then grab two forks and begin gently pulling apart the meat until it’s tender and juicy, falling apart effortlessly right in the pot. Give everything a good stir to ensure all the rich juices and tender chunks are evenly mixed together. Serve hot.
