Dredge the beef. In a large, shallow bowl, mix together the flour, salt, and pepper. Dredge the beef in the flour mixture to coat all sides.½ cup flour,1 tablespoon salt,2 teaspoons black pepper,4½ pounds boneless chuck roast

Brown the beef. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the beef to the skillet and sear for 2 minutes on either side or until nicely browned. Transfer the beef to your crockpot and set aside.¼ cup olive oil

Sauté. Add the onions to the skillet and sauté until translucent, about 2 minutes on medium-low heat. Stir in the garlic and sauté until fragrant.1 sweet onion,2 tablespoons minced garlic

Load the crock pot. Add the potatoes, carrots, and celery to the bottom of your crock pot and place the seared chuck roast on top.½ pounds yukon gold potatoes,1 pound carrots,4 stalks celery

Make the broth. Mix rosemary, oregano, thyme, basil, celery seed, mustard powder, brown sugar, and broth. Pour it over the meat.1½ teaspoons dry oregano,2 teaspoons dry thyme,1 teaspoon dry basil,1 teaspoon celery seed,2 teaspoons mustard powder,2 teaspoons dried rosemary,2 tablespoons brown sugar,4 cups beef broth

Cook. Cover and cook on low for 8-10 hours. You could do 3-4 hour on high heat, but the beef won’t get as tender.

Serve. Serve warm, garnished with chopped parsley.Parsley for garnish