Scale

3–4 lb chuck roast

1½ lbs baby potatoes, halved

4–5 large carrots, chopped

1 yellow onion, sliced

4 garlic cloves, minced

2 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

1 tbsp olive oil

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1. Pat chuck roast dry, season with salt and pepper.

2. Heat oil in skillet and sear roast on both sides (3–4 minutes each).

3. Add potatoes, carrots, onion, and garlic to bottom of Crockpot.

4. Place seared roast on top of vegetables.

5. Whisk broth, tomato paste, Worcestershire, thyme, and rosemary. Pour over contents.

6. Cook on LOW for 8 hours or HIGH for 4–5 hours until fork tender.

7. Slice or shred roast and serve with vegetables and broth.

Store leftovers in an airtight container for up to 4 days.

To thicken the broth, mix 1 tbsp cornstarch with hot broth and stir in.

Great with fresh parsley or crusty bread.