If using a crockpot – throw all ingredients in a 6-7 qt crockpot, mix, turn on low for 8 hours.

For stovetop and oven:

• Preheat oven to 325F.
• Let roast sit at room temperature 30 minutes before cooking.  Pat dry with paper towels and generously salt and pepper.
• Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot.  Sear beef on both sides ~4- 6 minutes per side or until deep brown.  Transfer the meat to a plate.
• If there is a lot of fat left in the pan, remove some.  You need just enough to cook the onions & fennel in.
• Reduce the pot to medium heat and add the sliced onions & fennel.  Cook covered, stirring occasionally ~ 3-5 minutes or until both are soft & transparent.   Add garlic and cook ~ 1-2 minutes or until fragrant.
• Add carrots, celery, and thyme sprigs.  Nestle the seared beef in the middle of the pot and add chicken broth.  The broth should nearly cover the beef by coming 1/2 - 3/4 up the sides of the roast.
• Bring to a boil, reduce heat to a simmer, and transfer to the oven.  Cook 1 1/2 hours.  Remove and flip the meat (wear an apron!). Cook an additional 1 hour or until meat is fork tender.
• Remove thyme stems.  Skim fat off the top of the liquid with a ladle.  Slice beef, garnish with fennel leaves, and serve with rice, potatoes, or egg noodles.  Add salt to taste.