Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 medium yellow onion, sliced into thick rings
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef roast completely dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat; sear the roast for 4-5 minutes per side until a deep mahogany crust forms, then transfer to the slow cooker.
  3. Place sliced onion rings and smashed garlic at the bottom of the slow cooker to create a flavor rack.
  4. Set the seared roast on top of the onions and surround the beef with potato halves and carrot chunks.
  5. Whisk together beef broth, tomato paste, Worcestershire sauce, and dried rosemary; pour the liquid over the roast.
  6. Cover and cook on Low for 8 hours.
  7. Remove the beef and vegetables to a serving platter and tent with foil.
  8. Whisk cornstarch and cold water to create a slurry, stir into the remaining slow cooker liquid, and simmer until thickened to create a gravy.