Preparation Steps

• Pat the beef chuck roast dry with paper towels and season generously with salt, pepper, and smoked paprika.
• If desired, sear the beef on all sides in a hot skillet with a little olive oil for 3-5 minutes per side until browned. This step is optional but adds flavor.
• In a bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, and chopped onion.
• Place the seared beef into your slow cooker. Pour the broth mixture over the beef.
• Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is very tender and easily shreds with a fork.
• Carefully remove the beef from the slow cooker and place it on a cutting board or large platter. Using two forks, shred the beef into desired consistency.
• Return the shredded beef to the slow cooker and toss it with the cooking juices to keep it moist and flavorful. Serve hot as desired.