Rosbif en olla de cocción lenta

Ingredientes

• 3 lb beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• 4 carrots, peeled and cut into chunks
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh rosemary

Preparación

1. 1

   Season the beef chuck roast with salt and black pepper on all sides.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.

3. 3

   Place the sliced onion, carrots, and minced garlic in the bottom of the slow cooker.

4. 4

   Transfer the seared roast to the slow cooker, placing it on top of the vegetables. Pour in beef broth and Worcestershire sauce. Add fresh rosemary sprigs.

5. 5

   Cover and cook on low for 8 hours, or until the beef is tender and easily shredded.

6. 6

   Remove rosemary and shred the beef with two forks. Serve hot with vegetables and cooking juices.