Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess external fat
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 2 tbsp tomato paste
  • 2 large yellow onions, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 1.5 lbs gold potatoes, halved or quartered
  • 4 cloves garlic, smashed
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Place the quartered yellow onions, carrot chunks, and gold potatoes into the bottom of a 6-quart slow cooker. Add the smashed garlic cloves and toss to distribute, creating a vegetable base for the meat.
  2. In a small mixing bowl, combine the garlic powder, onion powder, black pepper, and smoked paprika. Rub the seasoning mixture firmly into all sides of the beef chuck roast.
  3. Place the seasoned roast on top of the vegetables. Evenly spread the tomato paste over the top surface of the beef.
  4. Whisk together the low-sodium beef broth, Worcestershire sauce, and balsamic vinegar. Carefully pour the liquid around the sides of the roast so the seasoning on top remains intact.
  5. Lay the fresh rosemary and thyme sprigs on top of the beef. Cover the slow cooker and cook on Low for 8 to 9 hours until the beef is fork-tender and the collagen has fully rendered.