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Slow Cooker Beef Roast. Rainy Spring Evening Comfort: Only 5 ingredients. I prepare this when I want dinner to be ready hours beforehand with absolutely no muss and no fuss.
Servings: 6
Ingredients
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beef chuck roast (or other stewing beef), depsoifed of excess hard fat → 3 lb.
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low-sodium beef broth → 1 cup
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low-sodium or regular soy sauce → 1/2 cup
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packed brown sugar → 1/2 cup
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garlic, minced → 4 cloves
Slow Cooker Beef Roast: Directions
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Put the beef chuck roast in the bottom of a 5- to 7-quart slow cooker, and leave it in one large piece, if possible, to braise evenly and remain juicy.
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Combine the beef broth, soy sauce, brown sugar, and minced garlic in a medium bowl and mix until the sugar is largely dissolved and the mixture is smooth and shiny.
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Evenly pour the sauce mixture over the beef in the slow cooker and turn the roast with tongs, as needed so it’s thoroughly covered with the dark liquid.
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Put the lid on the slow cooker and cook on LOW (8 to 10 hrs) or on HIGH (4 to 5 hrs) until the beef is extremely tender and can be shredded with a fork. Do not open the lid during cooking to maintain the same amount of heat and moisture.
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After the beef has been fork tender, place two forks directly into the slow cooker and shred the beef, pulling it into big, juicy chunks and strands. Add the meat to the sauce, and stir it in so that all parts are covered with the rich, shiny juices.
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Taste the sauce and make adjustments as necessary: Add a splash of water or broth when it is too good, a pinch more brown sugar when you want a little bit sweeter glaze. Allow the shredded beef to rest on WARM 10 to 15 minutes to allow the beef to thoroughly absorb the sauce.
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Transfer the slow cooker beef to a platter and pour the meat, as well as as much of the dark, shiny sauce, over your preferred side.
