Ingredients:

  • 3 lbs beef chuck roast, well-marbled
  • 2 tbsp neutral oil (canola or vegetable)
  • 1 tsp salt
  • 1 tsp coarse black pepper
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 oz dry onion soup mix (1 packet)
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary or thyme
  • 1 dried bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a deep, golden brown crust forms.
  2. Place the potatoes, carrots, and onions at the bottom of a 6-quart slow cooker to create a rack for the meat.
  3. Place the seared roast on top of the vegetables and scatter smashed garlic over the meat. Whisk together beef broth, Worcestershire sauce, and dry onion soup mix, then pour over the beef. Add rosemary and the bay leaf.
  4. Cover and cook on Low for 8 to 9 hours (or High for 4 to 5 hours) until the meat shreds easily with a fork.
  5. Remove beef and vegetables to a platter and tent with foil. Strain the liquid into a saucepan. Whisk cornstarch and cold water to create a slurry, stir into the simmering liquid, and cook for 3-5 minutes until thickened.