Ingredients
- 1 yellow onion, sliced
- 1 pound baby carrots
- 1 boneless beef chuck roast (3–4 lbs)
- 1 28 ounce can Redpack crushed tomatoes
- 3 cups beef stock
- 1 tablespoon garlic, minced
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 teaspoon Worcestershire sauce
- 6–8 medium sized potatoes
- 10 Fresh basil leaves
Instructions
- Layer onions, garlic and carrots on the bottom of your 5qrt crock pot bowl.
- Season roast with salt and pepper and place on top of vegetables in cooker.
- Place the potatoes around the roast; cut in half if need be. *If cutting in half face the cut half down.
- In a bowl mix together the beef stock, basil, oregano, Worcestershire sauce, salt, pepper and half of the crushed tomatoes.
- Pour the mixture over top the roast. *Note the liquid should only come up no more than 1/2-2/3rds the way up the roast. You do not want it submerged in the liquid.
- Take the remaining crushed tomatoes and spread out on top of the roast.
- Place the fresh basil leaves in the crushed tomatoes.
- Cover and cook on LOW 9-10 hours.
- When done, the roast will just fall apart so it’s best to use 2 large slotted serving spoon or spatulas to remove.
- Allow to rest for 5 minutes on a serving platter.
- Remove the potatoes and carrots to the platter.
- Strain the broth and reserve for another recipe.
Notes
I personally use this Hamilton Beach Slow Cooker! I love it! 6qrt Slow Cooker
If you want an all-in one crock pot, go with this one from All-Clad! I love mine! All-Clad Cast Aluminum Insert 4qrt Slow Cooker