I cut my chuck roast into five pieces, so each was no more than 2" thick or wide. I browned them well in olive oil, then laid them on top of a bed of seasoned (rosemary, thyme, garlic) mirepoix (sauteed onion, celery, carrot) in my crock pot.

I heated 16 oz of Swanson unsalted beef stock with about a cup of that same seasoned mirepoix, and added a tablespoon of beef base to make it stronger. I added two tablespoons of tomato paste, and then used an immersion blender to break up the vegetable pieces.

Then I poured the mixture over the beef pieces until they were just about covered. Cooked on high setting for five hours. Meat thermometer said the center of the largest piece was just over 160 F.

Result was very tender, but a little bland. I was disappointed with the beef stock I started with: Seemed like brown water, with little beef flavor. By the time it was done, the beef with sauce was pretty good but most of the flavor was in the sauce.