Season and Sear: Season the chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.
Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until softened, then add to the slow cooker.
Add Vegetables and Liquid: Arrange the carrots and potatoes around the roast in the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir slightly to combine.
Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
Serve: Serve hot with the carrots, potatoes, and a ladle of the savory broth. Garnish with fresh parsley if desired.
Prep Time 🕒 15 minutes
Cook Time 🕒 8 hours (low)
Total Time 🕒 8 hours 15 minutes
Servings 🍽️ 6
Calories 🔥 420 kcal per serving
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