Ingredients:

  • 3 lb beef chuck roast
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Generously rub salt and pepper on all sides.
  2. Heat oil in a skillet over medium-high heat until it shimmers. Brown the roast for 4-5 minutes per side until a deep, mahogany crust forms. Remove meat and set aside.
  3. Place the onion wedges, carrots, and potatoes in the bottom of the slow cooker.
  4. Place the seared chuck roast directly on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, minced garlic, thyme, and rosemary. Pour this mixture over the beef.
  6. Cover and cook on Low for 8 hours until the meat is fork-tender.
  7. Remove the roast and vegetables to a platter.
  8. Mix 2 tbsp cornstarch with 2 tbsp cold water to create a slurry. Whisk this into the slow cooker liquid.
  9. Turn the slow cooker to High for 15-20 minutes, or simmer the liquid in a saucepan until it becomes a thick, glossy gravy. Pour over the meat and vegetables.