Ingredients

For the Pot Roast:

• 3-4 pound beef chuck roast

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil or avocado oil

For the Vegetables:

• 1 large yellow onion, cut into large chunks

• 4-6 cloves garlic, thinly sliced or minced

• 1½ pounds baby potatoes or Yukon Gold, quartered

• 4-6 large carrots, peeled and cut into 2-inch pieces

• 3 celery stalks, cut into 1-inch pieces

• 8 ounces button mushrooms, whole or halved (optional)

For the Liquid and Seasonings:

• 2-3 cups low-sodium beef broth

• 2-3 tablespoons tomato paste

• 2 sprigs fresh thyme or 2 teaspoons dried

• 2 sprigs fresh rosemary or 1 teaspoon dried

• 2 bay leaves

• 1 tablespoon Worcestershire sauce

For Optional Gravy:

• 2-3 tablespoons cornstarch or arrowroot powder

• 3-4 tablespoons cold water

Instructions

Prepare and Sear the Roast:

1. Season the chuck roast generously on all sides with salt and pepper. Let rest at room temperature for 15-20 minutes.

2. Heat oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Sear the roast for 4-5 minutes on each side until deeply browned and caramelized.

3. Transfer the seared roast to a 6-7 quart slow cooker.

Prepare the Base:

4. In the same skillet used for searing, add onions and garlic, cooking for 2-3 minutes until fragrant. Add tomato paste and cook for another 2-3 minutes until it deepens in color.

Add Vegetables and Liquid:

6. Arrange carrots, celery, and onion chunks around the roast in the slow cooker. Pour beef broth over the vegetables and roast.

7. Add thyme, rosemary, bay leaves, and Worcestershire sauce to the slow cooker. The liquid should come about halfway up the roast.

Cook the Pot Roast:

8. Cover and cook on low for 8-10 hours or on high for 5-6 hours. The meat should be fork-tender and easily shredded.

9. Add potatoes and mushrooms (if using) during the last 2½-3 hours of cooking to prevent them from becoming mushy.

Finish and Serve:

10. Remove the roast and vegetables to a serving platter. Remove and discard bay leaves and herb stems.

11. For gravy: Mix cornstarch with cold water to create a slurry. Stir into the hot cooking liquid in the slow cooker and let thicken for 10-15 minutes with the lid off.

12. Shred the roast with two forks or slice into thick portions. Serve with vegetables and gravy spooned over the top.