Ingredients:

  •  2.5 pound boneless beef chuck roast
  •  2 cups sliced carrots
  •  2 cups peeled, sliced parsnips
  •  4 stalks celery, chopped
  •  1 medium onion, chopped
  •  2 cloves garlic, peeled, diced
  • 1 carton of low sodium organic beef broth
  • 1 teaspoon rosemary (dried or fresh)—parsley could work too!
  • 1 teaspoon dried basil
  •  Salt & pepper to taste

*You can also replace the rosemary & basil for 1 tablespoon of ground cardamon and 1 tablespoon of 7 spice (Ziyad brand/Middle Eastern). This is my other favorite!!!

Instructions:

  1. Cover and cook on low setting for 6-8 hours, or until meat is tender (you could also cook on high for 4-5 hours, however roast may not be quite as tender).