Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 1 packet (1 oz) onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1 cup beef broth, low sodium
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved or quartered
  • 1 large yellow onion, cut into wedges
  • 2 tbsp olive oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels to ensure seasonings adhere. Rub the roast generously with salt and pepper.
  2. In the bottom of the slow cooker, toss the potatoes, carrots, and onion wedges with olive oil and minced garlic. Spread them into an even layer to create a vegetable bed.
  3. Place the seasoned roast on top of the vegetables. Sprinkle the onion soup mix evenly over the top of the meat.
  4. Pour the beef broth and Worcestershire sauce around the sides of the roast, avoiding pouring directly over the soup mix. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours.
  5. Carefully remove the roast to a plate and tent with foil for 15 minutes to allow juices to redistribute.
  6. Shred the beef with a fork or slice against the grain. If a thicker gravy is desired, whisk cornstarch and water into a slurry and stir it into the slow cooker liquid for 10 minutes before serving.