Ingredients**
3 lb beef chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14.5 oz) crushed tomatoes
1 cup beef broth
1 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
Fresh parsley, chopped (for garnish)
**Directions**
Sear the Roast: Season the chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer to a slow cooker.
Sauté Vegetables: In the same skillet, add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened. Add the tomato paste and cook for another minute.
Combine Ingredients: Transfer sautéed vegetables to the slow cooker. Add crushed tomatoes, beef broth, rosemary, and thyme. Stir gently to combine ingredients.
Slow Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.
Serve: Shred the roast with forks, garnish with fresh parsley, and serve with mashed potatoes or crusty bread.
Prep Time : 15 minutes
Cook Time : 8 hours (slow cooker)
Total Time : 8 hours 15 minutes
Servings : 6
Calories : 480 kcal
