Pot Roast: Slow Cooker with Vegetables - My Grandma Recipes

Ingredients

• 3 1/2 lbs Beef Chuck Roast, well-marbled
• 2 tsp Kosher Salt
• 1 tsp Coarse Black Pepper
• 2 tbsp Neutral Oil
• 1 large Yellow Onion, quartered
• 5 cloves Garlic, smashed
• 2 tbsp Tomato Paste
• 2 cups Beef Bone Broth
• 1 cup Dry Red Wine
• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 2 dried Bay Leaves
• 1 lb Yukon Gold Potatoes, halved
• 1 lb Large Carrots, cut into 2-inch chunks
• 2 stalks Celery, cut into 1-inch chunks