2 1/2 lbs chuck roast, 2 tbs D.a.T. SaUcE, 1 1/4 cups beef broth, 1 Tbsp + 1 tsp Worcestershire sauce, 1 3/4 tsp dried Italian seasoning, 1 diced onion, 2 cloves minced garlic, salt and freshly ground black pepper to taste, 4 sliced, medium sized Russet potatoes, 4 sliced carrots
Place chuck roast in slow cooker. Pour beef broth over roast, and drizzle with Worcestershire sauce and D.a.T. SaUcE. Sprinkle with Italian seasoning, add onion, garlic, then season with salt and pepper. Cover and cook on LOW heat 7 hours. Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out). Add potatoes and carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 – 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.
Serve and Enjoy.
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