Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 packet (30g) onion soup mix
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs baby gold potatoes, halved
  • 1 medium yellow onion, wedged

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side until a deep, mahogany-colored crust forms.
  3. Place the halved potatoes, carrots, and onion wedges at the bottom of the slow cooker.
  4. Position the seared beef directly on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, and minced garlic. Pour the mixture evenly over the roast.
  6. Cover with a tight-fitting lid. Set the slow cooker to LOW for 8–10 hours or HIGH for 4–6 hours.
  7. Carefully lift the roast and vegetables to a platter. If the remaining liquid is too thin, whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and turn the slow cooker to high for 15 minutes until the sauce is glossy and thick.