A tender and flavorful slow cooker beef chuck roast cooked with vegetables and savory herbs, perfect for a comforting meal.
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 medium onion, cut into wedges
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
2 medium potatoes, peeled and cut into chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and minced garlic until combined.
Place onion wedges, carrots, celery, and potatoes around and on top of the roast in the slow cooker.
Pour the broth mixture evenly over the roast and vegetables.
Add rosemary sprigs, thyme sprigs, and bay leaf to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the rosemary, thyme, and bay leaf before serving.
Serve the beef chuck roast sliced or shredded with the cooked vegetables and pan juices.