Slow Cooker Pot Roast

Season the beef: Pat dry the chuck roast well dry with paper towels. Using a paring knife, make about 8 deep incisions over the roast and insert the small garlic cloves all the way through. Season both sides with olive oil, Kosher salt (1 ½ teaspoons), ground black pepper (1 teaspoon), garlic powder (2 teaspoons), and the minced thyme and rosemary.

Sear: In a large cast iron skillet over medium-high heat, heat a few generous drizzles of olive oil. Sear on both sides until a golden brown crust forms, about 5-6 minutes per side undisturbed. Set aside.

Add everything into the slow cooker: In a large 8-quart slow cooker, add half of the chopped vegetables (onions, carrots, celery), garlic, and a few potatoes to help elevate the beef slightly. Then, arrange the seared beef on top, followed by the remaining vegetables and potatoes. Tuck in the sprigs of rosemary and thyme.

Pour the cooking liquid: In a bowl, whisk together the beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, Kosher salt (1 tsp), and ground black pepper (½ tsp). Pour the liquid into the slow cooker evenly. The liquid should come a little less than halfway of the way up the roast, not fully submerged, as it will release plenty of juices as it cooks.

Cook on LOW: Cover with the lid and cook on LOW for 8-9 hours until it’s tender. Note: For more tender meat, slow cook closer to 10 hours because it's a large piece of meat.

Shred and serve: Transfer the roast to a cutting board and shred into medium-sized chunks. Serve on a platter along with the potatoes, vegetables, and the juices (or make a gravy, see below). Garnish with chopped Italian parsley and serve warm with bread for soaking up all the gravy!

How to make gravy: Strain the cooking liquid into a saucepan and skim off excess fat if needed. Bring to a low simmer. Make a cornstarch slurry (2-3 teaspoons cornstarch diluted with 2 tablespoons water), then slowly whisk it into the simmering liquid until thickened to your liking.