Ingredients:

  • 3 lbs Beef Chuck Roast
  • 1 tsp Coarse Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 tbsp Olive Oil
  • 1 lb Baby Yukon Gold Potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Place the quartered onions, smashed garlic, halved potatoes, and carrot chunks at the bottom of the slow cooker.
  2. Rub the beef chuck with olive oil, salt, and pepper, then place the seasoned roast directly on top of the vegetable layer.
  3. In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth, then pour the mixture over the roast.
  4. Tuck the rosemary, thyme, and bay leaves around the sides of the meat.
  5. Cover and cook on Low for 8 hours until the roast reaches an internal temperature of 202°F (94°C) and pulls apart effortlessly with a fork.
  6. Remove the roast to a platter and let it rest for 15 minutes to allow juices to redistribute before slicing.