Ingredients

• 1/2 tablespoon paprika
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 pounds boneless chuck roast, trimmed
• 1 tablespoon extra virgin olive oil
• 2 cups whole baby carrots
• 1 medium onion, cut into large dice
• 3 stalks celery, chopped
• 8 red new potatoes, quartered
• 2 1/2 cups low-sodium beef broth (I like Pacific Organic)
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced garlic
• 2 bay leaves

Instructions

1. To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
2. To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
3. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
4. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
5. In a small bowl, whisk together the beef broth, vinegar, and garlic.
6. Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.