Ingredients:

  • 3 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 medium carrots, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried Italian seasoning
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Fresh parsley for garnish

Instructions:

  1. Pat the 3 lb boneless beef chuck roast dry with paper towels and season all sides generously with 1 tsp sea salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering; sear the roast for 4-5 minutes per side until a dark golden crust forms, then transfer the meat to the slow cooker.
  3. In the same skillet using the leftover beef fat, sauté the diced yellow onion, 1-inch carrot chunks, and 1-inch celery chunks for 5 minutes until the onions are translucent.
  4. Stir in 4 cloves of minced garlic and 2 tbsp tomato paste, cooking for 60 seconds until the paste turns a dark brick red.
  5. Stir in 1 cup low-sodium beef broth, 1 tbsp balsamic vinegar, 1 tbsp dried Italian seasoning, 1 tsp dried rosemary, and 1/2 tsp dried thyme, scraping the bottom of the pan to release the brown bits.
  6. Pour the aromatic vegetable mixture over the seared beef in the slow cooker.
  7. Cover and cook on Low for 8 hours; the roast is ready when it yields easily to a fork and reaches an internal temperature of 145°F (63°C), then let rest for 3 minutes.
  8. Carefully remove the beef and vegetables to a platter.
  9. Whisk 2 tbsp cornstarch and 2 tbsp water into a slurry, stir it into the slow cooker liquid, and cook on High for 15 minutes until the sauce is velvety and glossy.
  10. Spoon the glaze over the beef and vegetables and garnish with fresh parsley.