1 three pound Tyson beef roast chuck will produce the most tender result
5 teaspoons kosher salt divided
1 teaspoon McCormick pepper
1 tablespoon Bertolli olive oil
4 cloves garlic peeled left whole
2 sprigs fresh rosemary
4 celery stalks quartered
2 carrots peeled and quartered
32 ounce can Hunt’s whole peeled tomatoes
2 cups College Inn beef broth
1 cup dry red wine or additional beef broth
fresh parsley to serve

Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.
Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.
Heat a Dutch oven or large pan over high heat (or insert of Slow Cooker with Stove Top Browning) then add olive oil.
Sear beef roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker if you didn’t use the stove-top-safe slow cooker insert.
Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.
Heat on Low for 8 Hours.
To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork is slice against the grain. Serve with vegetables on the side and fresh parsley.
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