Ingredients:

  • 3.5 lb Beef Chuck Roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the beef dry with paper towels and season generously with kosher salt and cracked black pepper. Note: Dry meat sears better; moisture creates steam
  2. Heat vegetable oil in a large skillet over medium high heat; sear the roast for 3-5 minutes per side until a deep mahogany crust forms, then transfer the meat to the slow cooker.
  3. Layer the halved potatoes, carrot chunks, and quartered onions at the bottom of the slow cooker. Note: This creates a vegetable rack for the meat
  4. Place the seared beef on top of the vegetables.
  5. Whisk together the beef broth, Worcestershire sauce, and tomato paste in a small bowl, then pour the mixture over the meat.
  6. Tuck the smashed garlic, rosemary, and thyme sprigs around the beef. Cover and cook on Low for 8 hours until the beef pulls apart easily with a fork.
  7. Remove the beef and vegetables to a platter and tent with foil to rest for 15 minutes. Note: This keeps the juices inside the meat
  8. Strain the remaining cooking liquid into a saucepan and bring to a simmer.
  9. Whisk in a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for 2 minutes until the sauce is glossy and thick.