Besides my previous recipe for steamed eggs, this is probably one of the most effortless recipes I’ve posted on my blog to date. All you need to do is prep the ingredients and throw it into a crockpot!
I’m not a fan of scrolling through 10 paragraphs of text just to get to the bottom of the recipe, so I’ll just get straight to the point. I originally found this recipe from the Whole30 blog so credits and a big thanks to aixwhole30 for the original recipe! I loved the recipe because of how minimal the ingredients were. Super easy and incredibly effortless! Remember if you’re making this recipe while on Whole30 to make sure the beef broth you’re using has no sugar added. I tweaked it slightly to my liking so here’s my recipe:
*Remember to use a large crockpot for this recipe!
– 3 lb chuck roast
– 32 oz beef broth
– 3 minced garlic cloves
– 4-5 large carrots, diced
– 1 large yellow onion, diced
– 2 fresh rosemary stems, picked off stem
– 5 small-medium sized gold potatoes, diced
– 2 green onion stalks for garnish
– salt, pepper, garlic powder, chili powder for chuck roast
1) Prepare and chop potatoes, carrots, onions, and rosemary. Add into crockpot.
2) Pour beef broth into crockpot.
3) Trim the fat off chuck roast and chop into 4-5 smaller chunks.
4) Season chuck roast with salt, pepper, garlic powder, and chili powder.
5) Add chuck roast on top of the vegetables in crockpot.
6) Cover and cook on low for 8 hours. Do NOT remove the lid until the 8 hours are complete.
7) Once cooked, remove the lid and shred the chuck roast with forks.
8) Mix evenly and serve!
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Thanks for reading!