3-4 lb chuck roast (left whole) 1 ½ tsp salt (adjust to taste) 1 tsp black pepper 1 tsp dried thyme ½ tsp dried rosemary (or Italian seasoning) 1 tsp paprika (optional, for depth) 1 tbsp oil (for searing) 4 large carrots, peeled and cut into chunks 3 medium potatoes, cubed (Yukon gold, russet, or red) 3 cups beef broth (or water + bouillon for more control) 1 tbsp Worcestershire sauce (or gluten free soy sauce for umami) 1 tsp apple cider vinegar (balances flavors) 1 bay leaf (optional, remove before serving) 1 tbsp cornstarch + 2 tbsp water (forthickening, optional)

1. Sear the beef:
Pat the chuck roast dry and season it with salt, pepper, thyme, rosemary, and paprika.
Heat oil in a pan over medium-high heat and sear the roast for 2-3 minutes per side, until browned.
Transfer to the crockpot.

2. Add veggies:
• Place the carrots and potatoes around and under the beef.

3. Add liquid:
• Pour in the beef broth and
Worcestershire sauce. Add apple cider vinegar and bay leaf.

Slow cook:
• Low for 8-10 hours (best for tender beef) OR High for 4-6 hours (faster, but slightly less tender).

5. Shred or slice the beef:
• Remove the roast, let it rest for a few minutes, then slice or shred it. Return it to the crockpot.

6. Thicken the broth (optional):
• Mix 1 tbsp cornstarch with 2 tbsp water, stir into the stew, and let it cook for another 15-30 minutes until thickened.

7. Taste and adjust seasoning if needed, then serve hot!