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Generously season both sides of the chuck roast with salt and pepper.

Heat a large pan over medium-high heat and add the olive oil. Once the oil is hot, sear the seasoned chuck roast for about 2 minutes on each side, until well browned.

In your crockpot, pour in the beef broth, 2 tablespoons of Mofo Delicious seasoning, Worcestershire sauce, and red pepper flakes. Stir well to combine these ingredients.

Carefully place the seared chuck roast into the crockpot. Sprinkle the remaining 1 tablespoon of Mofo Delicious seasoning over the top of the roast. Arrange the rosemary sprigs, thyme sprigs, and onion chunks around the roast in the crockpot.

Cover the crockpot and cook on the low setting for approximately 6 hours, or until the meat is fork-tender and shreds easily.

Once cooked, carefully remove the rosemary and thyme stems from the pot roast and discard them.

Using two forks, shred the cooked pot roast directly in the crockpot, allowing it to absorb the delicious cooking liquid.
Serve the shredded pot roast hot, traditionally over mashed potatoes, and with some of the cooking liquid.


Generously season both sides of the chuck roast with salt and pepper.

Heat a large pan over medium-high heat and add the olive oil. Once the oil is hot, sear the seasoned chuck roast for about 2 minutes on each side, until well browned.

In your crockpot, pour in the beef broth, 2 tablespoons of Mofo Delicious seasoning, Worcestershire sauce, and red pepper flakes. Stir well to combine these ingredients.

Carefully place the seared chuck roast into the crockpot. Sprinkle the remaining 1 tablespoon of Mofo Delicious seasoning over the top of the roast. Arrange the rosemary sprigs, thyme sprigs, and onion chunks around the roast in the crockpot.

Cover the crockpot and cook on the low setting for approximately 6 hours, or until the meat is fork-tender and shreds easily.

Once cooked, carefully remove the rosemary and thyme stems from the pot roast and discard them.

Using two forks, shred the cooked pot roast directly in the crockpot, allowing it to absorb the delicious cooking liquid.
Serve the shredded pot roast hot, traditionally over mashed potatoes, and with some of the cooking liquid.
