Creator @jackiehartlaub shares a simple and flavorful recipe for a fall-apart tender chuck roast with potatoes, all made in a slow cooker. Searing the beef first develops a rich crust before it cooks low and slow until perfectly shreddable.
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Brush the chuck roast with olive oil and season generously on all sides with about half of the steak seasoning.
Heat a large skillet over medium-high heat. Add the butter and let it melt.
Carefully place the seasoned roast in the hot skillet and sear for 3-5 minutes on each side, until a nice brown crust forms.
Transfer the seared roast to the slow cooker. Do not add any other liquid.
Cook on HIGH for 3 hours or on LOW for 4 hours.
Add the peeled and diced potatoes to the slow cooker around the roast. Sprinkle with the remaining steak seasoning and stir to coat the potatoes in the pan juices.
Continue to cook on HIGH for another 1 to 1.5 hours, or until the potatoes are tender and the roast shreds easily with a fork.
Remove the roast, shred the meat, and serve with the potatoes.
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