• About 3 Pounds Beef, Chuck Roast
• Salt and Pepper
• 4 Tbsp Butter
• 1 Large Yellow Onion, Diced Large
• 5 Medium Carrots, Peeled and Chopped
• 3 Ribs Celery, Chopped
• 5 Cloves of Garlic, Minced
• 1 Tbsp Tomato Paste
• 2 Tbsp Worcestershire Sauce
• 1/4 Cup Flour
• 4 Cups Beef Stock
• 1 Pound Baby Potatoes, Quartered or Halved
• 2 Sprigs Fresh Thyme
• 2 Sprigs Fresh Rosemary

Method-

Cube the meat into 1″ pieces, removing any large sections of fat. Season generously with salt and pepper. In a large pot, melt the butter over medium heat and sear the beef. Once staring to brown, place the meat in a crock pot. Add onions, carrots, celery and garlic to the pot and cook for about 5 minutes. Onions should start to turn translucent. Stir often. Add in tomato paste and Worcestershire sauce. Stir and cook for 1 minute. Sprinkle in the flour and stir well.  Pour in the beef broth and mix well. Pour all into the crock pot and add potatoes and herbs.

Cook on high for 5 hours, low for 8-10.

Serve and enjoy!