Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp coarse black pepper
  • 1 tsp kosher salt
  • 1 packet Lipton Onion Soup Mix
  • 1/2 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 1 medium yellow onion, sliced into thick wedges

Instructions:

  1. Season the beef chuck roast by generously rubbing salt and pepper into all sides of the meat.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust develops on all surfaces. Remove from heat and set aside.
  3. Place sliced yellow onions, peeled and cut carrots, and quartered potatoes at the bottom of the slow cooker to create a roasting rack.
  4. Place the seared chuck roast directly on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, and onion soup mix. Pour the mixture evenly over the roast.
  6. Cover and cook on Low for 8 hours or High for 4 hours until the beef is fork-tender.