Slow Cooker Pot Roast

One 2 to 2 ¼ lb pound beef chuck roast,
Per serving: 1 lean and ~3 condiments (celery amount is trivial upon dividing amongst 6 servings)
One 2 to 2 ¼ lb pound beef chuck roast, trimmed of fat.

Kosher salt (1/4 tsp or less) and freshly ground black pepper (1/2 tsp or less)
3 cloves garlic, coarsely chopped
½ tsp onion powder
1 tablespoon tomato paste
2 cups reduced-sodium beef broth
2 Tbsp red wine vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh parsley
3 sprigs fresh thyme
2 dried bay leaves
2 stalks celery, sliced
Enjoy!
Directions
Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
Add the garlic to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute., scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
Nestle the beef and add the broth, wine, Worcestershire, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.
Slice the pot roast of fat
Kosher salt (1/4 tsp or less) and freshly ground black pepper (1/2 tsp or less)
3 cloves garlic, coarsely chopped
½ tsp onion powder
1 tablespoon tomato paste
2 cups reduced-sodium beef broth
2 Tbsp red wine vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh parsley
3 sprigs fresh thyme
2 dried bay leaves
2 stalks celery, sliced
Enjoy!
Directions
Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
Add the garlic to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute., scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
Nestle the beef and add the broth, wine, Worcestershire, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.
Slice the pot roast.  

Serves 6Per serving: 1 lean and ~3 condiments (celery amount is trivial upon dividing amongst 6 servings).