Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 4 large carrots, cut into 2-inch chunks
  • 2 stalks celery, sliced into 1-inch pieces
  • 1 medium yellow onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the beef chuck roast in the center of a gallon-sized freezer bag. Add the chopped onions, carrots, celery, and garlic around the meat.
  2. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried herbs, salt, and black pepper until smooth, then pour the mixture over the beef.
  3. Squeeze as much air as possible out of the bag before sealing it completely. Lay the bag flat on a baking sheet and freeze.
  4. For Slow Cooker: Thaw the bag in the fridge overnight. Dump the entire contents into the slow cooker and cook on Low for 8 hours or High for 4-5 hours until the beef is fork-tender.
  5. For Instant Pot: Place the frozen block directly into the pot. Set to High Pressure for 90 minutes, then allow a natural pressure release for 15 minutes.
  6. Remove the beef and carrots. If the sauce is too thin, simmer it in a saucepan for 5-10 minutes to reduce it into a thick, glossy glaze.