1. Heat 1 Tbs. canola oil a large skillet over medium heat. Sear a 3 lb. boneless beef chuck roast trimmed of fat, turning occasionally until all sides are browned, about 10 minutes. Place beef in a 6-qt. slow cooker. Add 1 cup chopped onion, and 4 minced garlic cloves. Stir together 2 cups reduced-sodium chicken broth, 1 Tbs. tomato paste, and 1 tsp. kosher salt. Add to slow cooker. Surround roast with 6 roughly chopped carrots, 4 roughly chopped celery stalks, and 1 1/4 lbs. small red potatoes, halved. Cook on high for 6 to 7 hours or until meat pulls apart easily and vegetables are fork-tender. Using a large spoon, skim grease off surface of broth before serving. Serve pieces of meat with vegetables and broth in shallow bowls. Sprinkle with freshly chopped parsley.