Easy fall apart chuck roast made in the slow cooker

Last week, my comfort food feature went live in the Whisk pullout of AMI magazine. I got so many compliments on the cover feature image, which was this easy fall apart chuck roast made in the slow cooker. It's definitely one of the quintessential dishes that come to mind when I think of comfort foods. I love this version of the classic pot roast because it's only 4 ingredients (minus the salt, pepper, and oil) You can put it up in the morning and shred it just before dinner time. It's like a warm hug on a cold winters day!

Ingredients:

• Chuck eye roast- the classic affordable pot roast shreds to perfection when cooked long enough.
• Beef broth- an easy way to pack in more flavor.
• Carrots- You can use baby carrots instead.
• Onion
• Salt, pepper, and oil

How to make easy fall apart chuck roast made in the slow cooker:

1. Season the roast by pressing salt and pepper into both sides. 
2. Add oil to the crockpot, followed by chuck roast, onion, carrot, and broth. Cover and let cook for 6 hours on high heat or 8 hours on low heat. 
3. If the meat is not falling apart by then, cook for additional 30-minute intervals until it does.

Storing and Reheating

Store the roast in the fridge for up to 3 days or in the freezer for up to 3 months when properly stored.

Place the leftovers in a preheated oven until warmed through. You may want to add more beef broth or even water, to prevent the meat from getting dried out.

Serving suggestions:

4 easy roasted veggie sides everyone will love!

Substitutes for easy fall apart chuck roast made in the slow cooker:

Meat: I would highly recommend only using chuck eye roast with this recipe. It has not yielded the same results with any other cuts of meat.

Vegetables: Feel free to add in other veggies including potatoes and parsnips if you'd like to change it up.

Liquid: I would recommend using beef or chicken broth. If you don't have, you can use water but you might need to add more seasoning to taste.