A little prep.
A slow-cooked supper.

Slow Cooker Beef & Vegetables

One method for chuck roast, beef shoulder roast, osso buco beef shank, or English Cut Short Ribs. Use 2½–3 lb total of one selected cut.

Ingredients

• 2½–3 lb total of ONE cut: Chuck Roast, Beef Shoulder Roast, Osso Buco Beef Shank, or English Cut Short Ribs
• 1 onion, wedged
• 4 carrots, cut into large chunks
• 1 lb small potatoes, halved
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp salt, plus more to taste; ½ tsp black pepper

Directions

1. Put the onion, carrots and potatoes in a 6-quart slow cooker. Follow your cooker’s capacity guidance; do not fill it more than two-thirds full.
2. Season the chosen beef cut with salt and pepper and set it on top of the vegetables. Keep chuck and shoulder roasts whole; arrange shanks or short ribs as separate pieces.
3. Stir together the broth, Worcestershire sauce, garlic and thyme. Pour around the beef.
4. Cover and cook on LOW until the beef is fork-tender and the vegetables are tender. Keep the lid in place; start checking at the early end of the cut-specific time range below.
5. Check the thickest piece with a food thermometer. Whole beef cuts must reach at least 145°F followed by a 3-minute rest; continue cooking as needed until fork-tender.
6. Serve with the vegetables and cooking juices. Slice or shred chuck and shoulder roasts; serve shanks and ribs whole or portion them at the bone.

Approximate LOW cooking times

For 2½–3 lb of the selected cut; time varies by piece size and cooker. Cook until fork-tender.

Frozen meat? Thaw it completely in the refrigerator before slow cooking. Never put frozen meat directly into a slow cooker.