Ingredients:

  • 3-4 lb Beef Chuck Roast
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tbsp All-Purpose Flour
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 cup Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 1 lb Baby Carrots
  • 1 lb Yukon Gold Potatoes, peeled and quartered
  • 2 stalks Celery, chopped

Instructions:

  1. Season the chuck roast generously with salt, pepper, thyme, rosemary, and smoked paprika. Dredge lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned.
  2. Remove the roast from the skillet and set aside. Add the chopped onion to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Pour in the diced tomatoes (with their juices) and beef broth. Scrape the bottom of the skillet to loosen any browned bits. Stir in the Worcestershire sauce.
  4. Place the carrots, potatoes, and celery in the bottom of the slow cooker. Place the seared roast on top of the vegetables. Pour the tomato and beef broth mixture over the roast. Add the bay leaves.
  5. Cover and cook on low for 6-8 hours OR on high for 4-5 hours, or until the roast is fork-tender and easily shreds.
  6. Remove the roast from the slow cooker and shred it with two forks. Discard the bay leaves. Return the shredded beef to the slow cooker and stir to combine with the vegetables and sauce. Season with additional salt and pepper to taste. Serve hot.