Ingredients:

  • 3.5 lb beef chuck roast, trimmed
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 large carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, quartered
  • 1 large yellow onion, sliced into thick wedges
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 3 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Heat oil in a skillet over high heat until shimmering. Sear the meat for 4-6 minutes per side until a deep, mahogany-colored crust forms.
  3. Remove the meat from the pan. Pour a splash of beef broth into the hot pan, scraping up all the browned bits (fond) with a spatula, and pour these juices into the slow cooker.
  4. Place the sliced onions and smashed garlic at the bottom of the slow cooker to create a flavor cushion.
  5. Place the seared roast on top of the onions and surround the beef with potatoes and carrots.
  6. Whisk together the remaining beef broth, Worcestershire sauce, and soy sauce. Pour the liquid over the roast and tuck in the thyme, rosemary, and bay leaves.
  7. Cover and cook on Low for 8 to 10 hours.
  8. Carefully remove the tender beef and vegetables to a platter and tent with foil to rest.
  9. Strain the cooking liquid into a saucepan or leave in the slow cooker on High. Mix cornstarch and cold water to create a slurry and stir into the liquid.
  10. Whisk constantly for 5-10 minutes until the gravy becomes glossy and thick.