# What You'll Need:
→ Meat
01 - 1.5 kg (3.3 lbs) beef chuck roast, trimmed
→ Vegetables
02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 parsnips, peeled and sliced thick
04 - 2 medium onions, quartered
05 - 3 celery stalks, cut into 1-inch pieces
06 - 4 medium Yukon Gold potatoes, halved
→ Seasonings & Liquids
07 - 2 cups beef broth
08 - 2 tablespoons tomato paste
09 - 2 teaspoons Worcestershire sauce
10 - 1 tablespoon soy sauce
11 - 2 sprigs fresh rosemary
12 - 2 sprigs fresh thyme
13 - 4 cloves garlic, minced
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
16 - 2 tablespoons olive oil
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Sear beef roast on all sides until well-browned, about 3 minutes per side.
02 - Arrange carrots, parsnips, potatoes, onions, and celery evenly at the base of the slow cooker.
03 - Place the seared beef atop the vegetables. Add garlic, rosemary, and thyme directly onto the meat.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, soy sauce, salt, and black pepper until fully combined. Pour evenly over beef and vegetables.
05 - Cover and cook on low for 8 hours or until the beef is tender and vegetables are easily pierced with a fork.
06 - Transfer beef to a cutting board and let rest 10 minutes before slicing. Serve roast with vegetables and spoon pan juices over top.
