Slow-Cooked Chuck Roast with Vegetables

1.Season the chuck roast generously with salt and pepper on all sides.

2.In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

3.In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

4.Add the tomato paste to the skillet and cook for another 2 minutes, stirring constantly.

5.Transfer the seared chuck roast, sautéed onions, and garlic to a slow cooker.

6.Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir to combine.

7.Place the carrot and potato chunks around the chuck roast in the slow cooker.

8.Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.

9.Remove the bay leaves before serving. Adjust seasoning with salt and pepper if needed.

10.Serve the chuck roast with the cooked vegetables and some of the cooking liquid as a gravy.