Slow Cooker Pot Roast

Instructions

1. Season and sear the meat
   Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
2. Prepare the aromatics
   In the same skillet, add the onions and cook until slightly softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer then transfer to the slow cooker.
3. Add vegetables and herbs
   Arrange the potatoes, carrots, and celery around the roast in the slow cooker. Add the rosemary sprigs and bay leaves on top. The liquid should come about halfway up the sides of the meat and vegetables. If needed, add a little more beef broth.
4. Slow cook to perfection
   Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fork-tender and easily shreds. For the best texture, the low and slow method is recommended.
5. Rest and prepare the gravy
   Remove the roast and vegetables to a serving platter and tent with foil to keep warm. Strain the cooking liquid into a saucepan, discarding the herb stems and bay leaves. Skim off excess fat from the surface. Bring to a simmer over medium heat and cook until reduced by about one-third, about 10 minutes, for a more concentrated flavor.
6. Serve the pot roast
   Slice or shred the pot roast and arrange on a platter with the vegetables. Pour some of the gravy over the meat and vegetables, serving the remaining gravy on the side. Garnish with fresh chopped parsley if desired.