Instructions

• In a medium bowl, whisk together 1 cup (240 ml) beef broth, 1 tablespoon (16 g) tomato paste, 1 tablespoon (15 ml) Worcestershire sauce, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme; set aside.
• Add 1 pound (450 g) halved baby potatoes, 3 large (300 g) carrots peeled and cut into 2.5 cm pieces, and 1 large (225 g) yellow onion cut into 2.5 cm chunks to the slow cooker and toss to combine.
• Pat 3 pounds (1.4 kg) beef chuck roast dry with paper towels. Season the roast all over with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
• Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides until browned, about 2–4 minutes per side.
• Transfer the seared roast to the slow cooker and place it on top of the vegetables. Pour the reserved broth mixture evenly over the roast and vegetables.
• Cover the slow cooker and cook on LOW for 8 hours, until the beef is fork-tender.
• Using tongs or a slotted spoon, transfer the vegetables from the slow cooker to a bowl or plate and keep warm or cover to reserve. Transfer the roast to a cutting board and use two forks to shred it into large chunks; allow it to rest briefly if it is very hot.
• Strain the cooking liquid from the slow cooker into a medium saucepan, discarding any solids left in the strainer, and return the liquid to the heat.
• In a small bowl, whisk together 3 tablespoons (24 g) cornstarch and 3 tablespoons (45 ml) water until smooth. Whisk the cornstarch slurry into the saucepan with the strained cooking liquid.
• Bring the liquid to a boil over medium-high heat, then reduce heat and simmer, stirring, until the gravy thickens to your desired consistency, about 1–3 minutes.
• Arrange the shredded beef and reserved vegetables on a serving platter. Spoon some gravy over the top and serve the remaining gravy on the side. Garnish with chopped fresh parsley, if desired.