Ingredients:

  • 3 lb beef chuck roast, trimmed of excess outer fat
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, cut into 2-inch chunks
  • 2 stalks celery, sliced thick
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, smashed
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp alcohol-free Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Chop the carrots, potatoes, and celery into large, uniform 2-inch chunks. Quarter the onion and smash the 6 cloves of garlic with the side of a knife.
  2. In a small bowl, whisk together 1 cup low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp alcohol-free Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  3. Place the 3 lb trimmed beef chuck roast in the center of a 6-quart slow cooker.
  4. Arrange the quartered onion, smashed garlic, sliced celery, carrot chunks, and potato chunks around and slightly on top of the meat.
  5. Pour the prepared braising liquid evenly over the top of the meat and vegetables.
  6. Cover the slow cooker with a tight-fitting lid and set the temperature to Low. Cook for 8 to 10 hours.
  7. The roast is ready when the meat yields easily to a fork and reaches a minimum internal temperature of 145°F (63°C). Allow the meat to rest for 3 minutes before serving.