Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 4 garlic cloves, smashed
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Pat the beef roast bone-dry with paper towels and season aggressively on all sides with kosher salt and black pepper.
  2. Heat neutral oil in a large cast iron skillet over medium-high heat. Sear the beef for 4–5 minutes per side until a dark, mahogany-colored crust forms. Transfer the meat to a plate.
  3. Place the onions, potatoes, and carrots in the bottom of a 6-quart slow cooker. Lightly season the vegetables with a pinch of salt.
  4. Place the seared roast directly on top of the vegetables to act as a natural steaming rack.
  5. Whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour the mixture into the slow cooker (not directly over the meat to preserve the crust). Add rosemary and thyme sprigs.
  6. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  7. Optional: Remove the roast and vegetables. Whisk cornstarch and water to create a slurry, stir into the slow cooker liquid, and cook on high for 3 minutes to thicken into a gravy.