Ingredients

½ cup flour
1 tablespoon salt
2 teaspoons black pepper
4½ pounds boneless chuck roast
¼ cup olive oil
1 sweet onion chopped large
2 tablespoons minced garlic
½ pounds Yukon gold potatoes peeled and cut into cubes
1 pound carrots peeled and cut into finger length pieces
4 stalks celery diced
1½ teaspoons dry oregano
2 teaspoons dry thyme
1 teaspoon dry basil
1 teaspoon celery seed
2 teaspoons mustard powder
2 teaspoons dried rosemary
2 tablespoons brown sugar
4 cups beef broth divided
Parsley for garnish

Directions

In a large, shallow bowl, mix together the flour, salt, and pepper. Dredge the beef in the flour mixture to coat all sides.

Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the beef to the skillet and sear for 2 minutes on either side or until nicely browned. Transfer the beef to your crockpot and set aside.

Add the onions to the skillet and sauté until translucent, about 2 minutes on medium-low heat. Stir in the garlic and sauté until fragrant.

Add the potatoes, carrots, and celery to the bottom of your crock pot and place the seared chuck roast on top.

Mix rosemary, oregano, thyme, basil, celery seed, mustard powder, brown sugar, and broth. Pour it over the meat.

Cover and cook on low for 8-10 hours. You could do 3-4 hour on high heat, but the beef won’t get as tender.

Serve warm, garnished with chopped parsley.