• Season and sear the beef: Pat the chuck roast dry and season all sides with salt, black pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
  3 lb chuck roast, 1 ½ teaspoons kosher salt, 1 tablespoon olive oil, 1 teaspoon black pepper
• Prepare the vegetables and tomato-herb mixture: While the beef sears, halve the potatoes, peel and cut the carrots into large chunks, slice the onion, and roughly chop the garlic. In a medium bowl, whisk together the fire-roasted tomatoes and their juices, smoked paprika, beef bone broth, tomato paste, Worcestershire sauce, balsamic vinegar, brown sugar, beef base, thyme, and rosemary.
  2 teaspoons smoked paprika, 1 lb baby yellow potatoes, 4 carrots, 1 medium yellow onion, 5 garlic cloves, 1 14.5 oz can fire-roasted diced tomatoes, ¾ cup beef bone broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon balsamic vinegar, 1 tablespoon brown sugar, 1 teaspoon Better Than Bouillon Roasted Beef Base, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
• Assemble the slow cooker: Transfer the seared roast to a 6-quart slow cooker. Arrange the prepared vegetables around and over the beef. Pour the tomato-herb mixture over everything and add the bay leaves.
  2 bay leaves
• Slow cook: Cover and cook on LOW for 8–9 hours, until the beef pulls apart easily with a fork and the potatoes are cooked through. Remove and discard the bay leaves and any woody herb stems.
• Shred and serve: Remove the roast and shred with two forks. Return the beef to the slow cooker and toss gently with the vegetables and cooking juices. Garnish with fresh parsley and cracked black pepper before serving.
  fresh parsley

Optional Gravy Instructions

• Reserve the cooking juices: Transfer the beef and vegetables to a serving platter. Pour ½ cup of the cooking juices over the shredded beef and toss to combine. Tent loosely with foil.
• Make the gravy: Pour the remaining cooking juices into a saucepan over medium-high heat, straining through a fine-mesh sieve if you prefer a smoother gravy. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Whisk the slurry into the saucepan and bring to a boil, stirring until thickened.
  1 tablespoon corn starch
• Serve: Transfer the gravy to a gravy boat and serve alongside the beef and vegetables. Garnish with fresh parsley and cracked black pepper.