Ingredients

• 3 pounds chuck roast
• salt and ground black pepper to taste
• 1 cup reduced-sodium beef stock
• 2 onions , chopped
• 2 pounds potatoes , peeled and cubed
• 3 carrots , chopped
• 1 stalk celery , chopped
• 0.25 cups chopped fresh parsley , Optional

Instructions

1. 1 Season chuck roast with salt and pepper.
2. 2 Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
3. 3 Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

Nutrition per serving