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Trim any excess fat from the beef chuck. If desired, you can sear the beef chuck in a hot pan with a little oil for 2-3 minutes per side before adding it to the slow cooker for extra flavor, though this is optional.

Place the trimmed beef chuck into the slow cooker.

Add the chopped onion, minced garlic, chopped carrots, and quartered potatoes around the beef in the slow cooker.

Pour in the beef broth and Worcestershire sauce. Sprinkle in the dried thyme, salt, and black pepper. Add the bay leaves.

Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender.

Once cooked, remove the bay leaves. Shred the beef with two forks directly in the slow cooker or remove it to a cutting board to shred, then return it to the sauce and vegetables. Serve hot.

Trim any excess fat from the beef chuck. If desired, you can sear the beef chuck in a hot pan with a little oil for 2-3 minutes per side before adding it to the slow cooker for extra flavor, though this is optional.

Place the trimmed beef chuck into the slow cooker.

Add the chopped onion, minced garlic, chopped carrots, and quartered potatoes around the beef in the slow cooker.

Pour in the beef broth and Worcestershire sauce. Sprinkle in the dried thyme, salt, and black pepper. Add the bay leaves.

Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender.

Once cooked, remove the bay leaves. Shred the beef with two forks directly in the slow cooker or remove it to a cutting board to shred, then return it to the sauce and vegetables. Serve hot.