Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 4 pounds boneless chuck roast (, trimmed of excess fat); 2 medium sweet onions (, chopped); 4 cloves garlic (, minced); 1 pound baby new potatoes (, sliced in half if they are too large); 3 large carrots (, peeled, halved lengthwise, and cut into 2-inch pieces); 2 4-ounce parsnips (, peeled, halved lengthwise, and cut into 2-inch pieces); 3 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 tablespoons mustard ((Dijon or spicy brown)); 2 tablespoons brown sugar; 2 tablespoons all-purpose flour; 2 teaspoons dried oregano; 1 teaspoon Better Than Beef Bouillon paste; 1 teaspoon kosher salt; 1 1/2 cups reduced-sodium beef broth; 1 bay leaf; 2 tablespoons fresh chopped parsley (, for serving)

"This is truly THE BEST Slow Cooker Pot Roast recipe that delivers the most unbelievable tender meat, vegetables, and flavorful gravy...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1 1/2 teaspoons salt

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1 teaspoon black pepper

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4 pounds boneless chuck roast (, trimmed of excess fat)

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2 medium sweet onions (, chopped)

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4 cloves garlic (, minced)

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1 pound baby new potatoes (, sliced in half if they are too large)

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3 large carrots (, peeled, halved lengthwise, and cut into 2-inch pieces)

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2 4-ounce parsnips (, peeled, halved lengthwise, and cut into 2-inch pieces)

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3 tablespoons tomato paste

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2 tablespoons Worcestershire sauce

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2 tablespoons mustard ((Dijon or spicy brown))

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2 tablespoons brown sugar

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2 tablespoons all-purpose flour

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2 teaspoons dried oregano

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1 teaspoon Better Than Beef Bouillon paste

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1 teaspoon kosher salt

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1 1/2 cups reduced-sodium beef broth

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1 bay leaf

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2 tablespoons fresh chopped parsley (, for serving)

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