It’s fall time, let’s make a hearty slow cooker meal for the entire family!
INGREDIENTS
- 1 tablespoon olive oil
- 1 3-4 pound chuck roast
- Caribeque Big and Beef Rub
- Caribeque Island Thyme Seasoning
- 1 1/2 tablespoons minced garlic
- 1 packet brown gravy mix
- 1 .5 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1-2 pounds small red or dutch yellow potatoes
- 1 pound baby carrots
- 2 tablespoons fresh parsley for garnish
INSTRUCTIONS
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Season the chuck roast with Caribeque Beef Rub on all sides.
- Heat the olive oil in a skillet over medium heat and brown your roast on all sides for about 3 minutes per side.
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Remove the roast from the pan and transfer it to a slow cooker.
- Add the garlic, gravy mix, beef broth, and Worcestershire sauce to the skillet and cook together including all the nice pot roast on the bottom.
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Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
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At the four-hour mark add the potatoes and carrots to the slower cooker around the roast. This will keep them from getting fall apart mushy.
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Remove the roast and vegetables from the slow cooker.
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Shred the roast or cut it into chunks, then serve the meat and vegetables hot with the drippings over mashed potatoes and enjoy!.