Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1½ cup beef broth
  • 1 packet (30g) onion soup mix
  • 4 cloves minced garlic
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, quartered
  • 1 medium yellow onion, cut into wedges
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season with 1 tsp salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp vegetable oil in a skillet over high heat until shimmering; sear the roast for 4-5 minutes per side until a mahogany-colored crust forms. Transfer the meat to the slow cooker.
  3. Pour 1½ cup beef broth into the skillet to deglaze, scraping up the browned bits. Stir in 4 cloves minced garlic and 1 packet onion soup mix, then pour the entire mixture over the meat in the slow cooker.
  4. Place 1 medium yellow onion (cut into wedges) around the beef. Set the slow cooker to High for 4 hours or Low for 8 hours.
  5. Add 1 lb carrots (2-inch chunks) and 1½ lb Yukon Gold potatoes (quartered) to the pot during the final 2 to 3 hours of cooking.
  6. Cook until the beef is fork tender, about 200°F (93°C) inside. Remove the meat to a platter and let it rest for 3 minutes before slicing.
  7. Remove the vegetables to the platter. Whisk together 2 tbsp cornstarch and 3 tbsp cold water to create a slurry, then stir it into the bubbling liquid in the slow cooker.
  8. Turn the heat to High for 15 minutes until the sauce is glossy and thickened.