This crockpot recipe is incredibly quick to prepare, taking just 15 minutes or less. Yet, it yields a amazing weeknight dinner that’s bursting with flavor, and the meat turns out irresistibly tender and delicious! I guarantee whoever you serve it to will be swooning and begging for more. It’s that good!

SERVING SIZE: 4-6

4 pounds chuck roast, or rump roast

2.5 pounds baby potatoes

2 yellow onions

10-12 large carrots

32 ounces / one box beef broth

3 tablespoons butter

4 cloves Garlic

Worschestire

Seasonings: Parsley, Thyme, Salt, Pepper, Bay leaves

The recipe:

Start by dicing potatoes into uniform sizes. Peel and dice carrots and onions into pieces approximately 3/4-1 inch in size.

In the crockpot, layer the prepared veggies, starting with potatoes, followed by onions, garlic, and carrots. Feel free to use whole or minced garlic cloves.

Add the chuck roast to the crockpot.

Pour beef broth, Worcestershire sauce, and butter into the crockpot. Season with parsley, thyme, salt, pepper, and bay leaves.

Time to cook! Set it on high for 5-6 hours or on low for 8-10 hours.

Once cooked, remove the chuck roast from the pot and shred the meat into bite-sized pieces.

Add the shredded meat back into the pot for an additional 30 minutes to absorb the yummy flavors in the pot.

Remove from the pot and serve. Enjoy your effortlessly delicious meal!