Step 1

Pat the beef chuck roast dry, and season with salt and pepper. In a large saute pan, heat the olive oil, and brown the beef on all sides (about 3 minutes per side).

Step 2

While the beef is browning, layer the onions, carrots, garlic, rosemary and mushrooms in the bowl of a slow cooker. Once the beef is browned on all sides, place the beef on top of the vegetables in the slow cooker.

Step 3

Deglaze the saute pan with the beef broth, making sure to scrape up any dark spots from the pan. Pour the broth in the slow cooker.

Step 4

Pour the diced tomatoes over the beef, and tuck in a dried bay leaf.

Step 5

Cover and cook on low for 7 hours.

Step 6

Remove the beef from the slow cooker using kitchen tongs, and set on a carving board. Shred or slice, and serve with a starchy side dish. Or, you can remove the sprig of rosemary and the bay leaf and blend the vegetables into a thick sauce that can be used as a gravy.