Pat the chuck roast dry with paper towels, then season all sides with salt and pepper. Heat 2 tablespoons of oil in a cast iron skillet or heavy pan over high heat until it shimmers, about 2 minutes.
3-4 lbs chuck roast, 2 tablespoons oil, salt and pepper
Sear the roast 3-4 minutes per side until deeply browned. Do not move it around during searing to allow crust formation. Transfer the roast to the slow cooker.
3-4 lbs chuck roast
Pour ½ cup beef broth or red wine into the hot skillet and scrape up the browned bits with a wooden spoon. Pour this deglazing liquid over the roast in the slow cooker. Add the remaining beef broth, tomato paste, smashed garlic cloves, fresh thyme sprigs, and bay leaves to the slow cooker.
2 cups beef broth, 0.5 cup red wine, 2 tablespoons tomato paste, 6 cloves garlic, 3 sprigs fresh thyme, 2 leaves bay leaf
Cook on low for 4 hours with the lid closed. Do not open the slow cooker during this time to retain heat.
After 4 hours, add carrots, potatoes, quartered onion, and chopped celery around the roast. Continue cooking on low for another 4 hours, or until the internal temperature reaches 190-205°F and the beef pulls apart easily with a fork.
1 lb carrots, 1.5 lbs potatoes, 1 large onion, 3 stalks celery, 3-4 lbs chuck roast
Remove the roast and let it rest for 10-15 minutes before slicing or shredding. Remove the thyme sprigs and bay leaves. Serve the beef with the vegetables and spoon some cooking liquid over the entire plate.
3-4 lbs chuck roast, 1 lb carrots, 1.5 lbs potatoes, 1 large onion, 3 stalks celery
