Ingredients:

  • 3-4 lbs boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 4 medium-sized carrots, peeled and chopped
  • 3 medium-sized potatoes, peeled and diced
  • 2 stalks celery, chopped
  • 1 large onion, sliced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Pat the beef roast dry with paper towels and season evenly with salt, pepper, garlic powder, and thyme.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side).
  3. Chop the carrots, potatoes, celery, and onion.
  4. Place vegetables in the bottom of the crock pot and position the beef roast on top.
  5. In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce.
  6. Pour gravy mixture over the roast and cover with the lid. Cook on low for 8 hours or high for 4 hours.
  7. Ensure the beef is fork-tender before serving.
  8. Slice the beef and serve with the slow-cooked vegetables and gravy.