A delightful slow-cooked beef roast with a tangy twist, perfect for a comforting family dinner.
Peel and cut the potatoes and carrots into large chunks, then place them at the bottom of the slow cooker.
Cut the vegetables into uniform sizes to ensure even cooking.
Cut the beef chuck roast into six equal portions.
Cutting the roast into portions helps it cook more evenly and absorb more flavor.
Heat a skillet over medium-high heat and sear the beef pieces on all sides until browned.
Searing the beef locks in the juices and adds a rich flavor to the dish.
Place the seared beef on top of the vegetables in the slow cooker.
Arrange the beef evenly to ensure it cooks properly.
In the same skillet, sauté the onions until translucent, then add the diced tomatoes, brown sugar, Worcestershire sauce, cider vinegar, and salt. Mix well.
Deglaze the skillet with a splash of water to incorporate all the browned bits into the sauce.
Pour the sauce over the beef and vegetables in the slow cooker.
Ensure the sauce covers the beef and vegetables for even flavor distribution.
Set the slow cooker to low and cook for 7-8 hours, or until the beef is tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Serve the beef and vegetables with the sauce spooned over the top. Enjoy your meal!
Garnish with fresh parsley for a pop of color and added freshness.
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