Slow Cooker Classic Pot Roast

Salt and ground black pepper
1 teaspoon dried thyme
1 (1 1/2-pound) boneless beef chuck roast, trimmed of excess fat
3 tablespoons extra-virgin olive oil
3 carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 Russet potatoes, peeled and cut into 1-inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
2 cups beef broth that doesn’t contain “yeast extract” or “natural flavors”
1 (6-ounce) can tomato paste

On a plate, combine salt, pepper and thyme. Coat meat in all sides with spices. Heat oil in a large saucepan and brown meat on both sides, turning once, about 7 minutes total. Meanwhile, place carrots, potatoes, onions and garlic in a 5 or 6-quart slow cooker. Top with browned roast. Pour 2 tablespoons water into the pan you browned the roast in, scrape up any browned bits and add that rich liquid to the slow cooker along with the beef broth and tomato paste. Cover and cook until beef and vegetables are very tender, 8 to 10 hours on the low-heat setting or 4 to 5 hours on the high-heat setting.

GF/DF/Paleo – omit potatoes and increase amount of carrots.

Adapted from Whole Foods Market.