Slow Cooker Pulled Beef Stew

Ingredients:

3-4 lb. Roast (Sirloin Tip, Brisket, O-Bone)
2 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon Rosemary
1 teaspoon Thyme
6 cloves garlic, peeled and crushed
2 Onions pealed and chopped
2-3 carrots, peeled and chopped
3-4 potatoes pealed and cubed
2 cups beef broth, red wine or water (or any combination of the three!)

SLOW COOKER:

  1. Bring roast to room temperature, about one hour. Salt and pepper beef to taste.
  2. In a pan large enough to hold the roast add olive oil. Sear all sides of the roast on stovetop (30 seconds per side)
  3. Set roast aside. Add onions to pan and sauté until golden (3-5 minutes). Add remaining vegetables, rosemary and thyme, and warm (3-5 minutes)
  4. Place all vegetables in bottom of slow cooker. Place roast on top of vegetables.
  5. Put liquid into pan and warm on stovetop (3-5 minutes), then pour over top of roast. Roast should be about 1/4 to 1/3 covered by liquid.
  6. Set slow cooker on LOW for 8-10 hours.
  7. Remove roast when cooking is complete. Let cool until roast can be handled then shred.
  8. Return meat to cooker, stir to incorporate, and serve.

OVEN:

  1. Heat Oven to 300 F
  2. Bring beef to room temperature, about one hour. Salt and pepper beef to taste.
  3. In an oven safe pot, with lid, large enough to hold roast add olive oil. Sear all sides of roast on stovetop (30 seconds per side)
  4. Set roast aside. Add onions to pan and sauté until golden. Add remaining vegetables, rosemary and thyme and warm (3-5 minutes)
  5. Place roast in pot on top of vegetables.
  6. Warm liquid on stovetop in a separate pan (3-5 minutes) then pour over top of roast. Roast should be about 1/3 covered by liquid.
  7. Cover pot and place in oven. Cook for 4-5 hours, until fork easily pierces roast.
  8. Remove roast when cooking is complete. Let cool until roast can be handled then shred.
  9. Return meat to pot, stir to incorporate, and serve.