1 tablespoon canola oil
3 lb chuck roast, cut into 2 pieces
8 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
1 teaspoon salt, 3/4 teaspoon pepper
1 cup beef broth, low sodium preferred
3 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery

Heat oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides.

Transfer roast to a 5- to 7-quart slow cooker. Rub roast with garlic, parsley, chives, thyme, salt and pepper. Add broth. Cover and cook on Low 5 hours. Add potatoes, carrots and celery. Cover and cook 2 hours or until vegetables are tender.

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