Ingredients:

  • 3 lb Beef Chuck Roast
  • 1 tsp Kosher salt
  • 1 tsp Coarse black pepper
  • 1 tbsp Olive oil
  • 1 lb Carrots, cut into 2-inch chunks
  • 1.5 lb Yellow potatoes, quartered
  • 1 large Yellow onion, sliced into wedges
  • 3 cloves Garlic, smashed
  • 1 cup Low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 2 sprigs Fresh thyme
  • 1 sprig Fresh rosemary

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Season the beef chuck roast generously with kosher salt and coarse black pepper.
  3. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust forms, then transfer the meat to the slow cooker.
  4. In the same skillet, sauté the sliced onions and smashed garlic for 2 minutes to deglaze the pan, scraping up the brown bits (fond).
  5. Stir in the tomato paste and cook for 60 seconds until it turns a brick-red color.
  6. Pour in the low-sodium beef broth and Worcestershire sauce, whisking until smooth.
  7. Layer the quartered potatoes and carrot chunks at the bottom of the slow cooker to act as a rack for the meat.
  8. Place the seared roast on top of the vegetables.
  9. Pour the braising liquid over the meat and vegetables, then tuck in the fresh thyme and rosemary sprigs.
  10. Cover and cook on low for 8 hours until the beef is fork-tender.