Slow Cooker Pot Roast with Red Potatoes, Glazed Carrots & Roasted Broccoli

Instructions:
Step 1: Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.
Step 3: Place the seared roast into the slow cooker.
Step 4: In a small bowl, mix beef broth, Worcestershire sauce, balsamic vinegar, and tomato paste, then pour over the roast.
Step 5: Add halved red potatoes and whole carrots around the roast in the slow cooker.
Step 6: Cover and cook on low for 8 hours or on high for 4-5 hours, until meat is tender and easily shreds.
Step 7: About 30 minutes before serving, glaze the carrots by melting butter in a small pan, stirring in brown sugar and parsley, then drizzling over the carrots.
Step 8: Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
Step 9: Roast broccoli for 15-20 minutes until tender and slightly crispy.
Step 10: Shred the beef in the slow cooker and serve with red potatoes, glazed carrots, and roasted broccoli.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. For best results, roast broccoli fresh when reheating as it may lose its crispiness.