Approx. 2.25 lbs
- From thawed: Line a baking dish with foil and spray it with non-stick cooking spray. Add flavorings and roast to the baking dish. Stir in the beef broth, garlic, thyme sprigs, bay leaves, rosemary sprig, tomato paste, and Worcestershire sauce. Braise and cover. Bring to a simmer, then cover and place in the oven. Braise for approximately 1 hour and 45:00 minutes. The meat should appear tender but will not be falling apart yet.Add the root vegetables: Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, approximately 1.5 to 2 hours.
- From thawed: In slow cooker pot, stir in beef broth, garlic, thyme sprigs, bay leaves, rosemary sprig, tomato paste, and Worcestershire sauce. Add the roast, carrots and potatoes and cook on low for approximately 8 to 10 hours or on high for approximately 5 to 6 hours. Cook until the internal temp reaches 165° F.