Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 packet dry onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved or quartered

Instructions:

  1. Pat the chuck roast dry with paper towels and rub both sides generously with salt and black pepper.
  2. Heat oil in a skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a deep, mahogany-colored crust forms, then remove the meat and set it aside.
  3. In the same pan, sauté the sliced mushrooms and diced onions for 5–7 minutes until mushrooms are golden brown. Stir in the minced garlic for the final 60 seconds.
  4. Place the sautéed mushroom and onion mixture at the bottom of the slow cooker.
  5. Arrange the potato chunks and carrot chunks around the sides of the slow cooker.
  6. Place the seared chuck roast directly on top of the vegetables and mushroom mixture.
  7. Pour the beef broth, Worcestershire sauce, and soy sauce over the roast, and sprinkle the dry onion soup mix evenly across the top.
  8. Cover and cook on low for 8 hours until the beef is fork-tender.