Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 1 teaspoon dried thyme
Instructions
- Season the beef chuck roast with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.
- Transfer the seared beef to the crockpot.
- In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, beef broth, soy sauce or Worcestershire sauce, and thyme.
- Pour the sauce mixture over the beef in the crockpot.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and easily shredded.
- Spoon the sauce over the beef before serving.
Notes
- Add sliced onions or carrots to the crockpot for extra flavor.
- Increase Dijon mustard for more tanginess.
- A splash of balsamic vinegar or smoked paprika adds depth.
- Leftovers freeze well for up to 2 months.
- Reheat gently with sauce to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 430
- Sugar: 10g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
