Ingredients

Scale

3 lbs beef chuck roast
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
3 large carrots, cut into chunks
3 celery stalks, cut into chunks
2 tablespoons olive oil

Instructions

Sear Beef:
Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned. Transfer to slow cooker.

Add Veggies:
Place onion, garlic, carrots, and celery around the beef in the slow cooker.

Mix Sauce:
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour over beef and vegetables.

Cook:
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until beef is tender and falls apart easily.

Serve:
Remove beef and shred with forks. Serve with vegetables and spoon sauce over top.