Ingredients:

  • 3 lb boneless beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 packet (30g) dry onion soup mix
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, quartered
  • 1 large yellow onion, sliced into wedges
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat until shimmering. Sear the meat for 4–6 minutes per side until a deep, mahogany-colored crust forms, then transfer the meat to the slow cooker.
  3. Scatter the sliced onions, carrots, and potatoes around and underneath the seared roast.
  4. In a small bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, and minced garlic. Pour the mixture evenly over the meat and vegetables.
  5. Cover and cook on Low for 8 to 10 hours, or on High for 5 to 6 hours, until the meat yields easily to a fork.
  6. Remove the meat and vegetables to a serving platter and strain the remaining liquid into a saucepan.
  7. Whisk 2 tbsp of cornstarch with 2 tbsp of cold water; stir this slurry into the simmering liquid for 2–3 minutes until thickened into a glossy gravy.