Ingredients

• 3 pounds Chuck Roast
• To taste Salt
• To taste Ground Black Pepper
• 1 cup Reduced-Sodium Beef Stock
• 2 Onions, chopped
• 2 pounds Potatoes, peeled and cubed
• 3 Carrots, chopped
• 1 stalk Celery, chopped
• 1/4 cup Fresh Parsley, chopped (optional)

Instructions

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

Notes

• Made healthier by increasing the amount of fresh carrots, onion, potatoes, and celery, this chuck roast is slow-cooked for several hours, resulting in a juicy and tender meal.