Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 3 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 packet onion soup mix
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season generously with kosher salt and cracked black pepper.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the meat for 5–7 minutes per side until a dark, caramelized crust forms on all surfaces, then transfer the meat to the slow cooker.
  3. Create a vegetable base in the slow cooker by placing quartered onions and minced garlic at the bottom, followed by a layer of halved baby potatoes and carrot chunks.
  4. Place the seared beef roast on top of the vegetables to act as a rack.
  5. Whisk together beef broth, onion soup mix, and Worcestershire sauce. Pour the mixture carefully around the sides of the roast.
  6. Cover and cook on Low for 8 to 10 hours until the beef shreds easily with a fork.
  7. Remove the meat and vegetables to a serving platter and tent with foil. Mix cornstarch and cold water into a slurry.
  8. Whisk the cornstarch slurry into the remaining cooking liquid and simmer for 3–5 minutes until thickened into a velvety gravy.