Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs baby potatoes, halved
  • 1 large yellow onion, wedged
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp cornstarch

Instructions:

  1. Heat vegetable oil in a skillet over medium-high heat. Season the beef chuck roast generously with kosher salt and cracked black pepper.
  2. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust forms, then transfer the meat to the slow cooker.
  3. In the same skillet, add minced garlic and tomato paste. Sauté briefly for 1-2 minutes to remove the 'raw' tin taste.
  4. Deglaze the skillet by pouring in a splash of beef broth, scraping up the browned bits (fond) and the sautéed paste from the bottom of the pan, and pouring the liquid over the roast.
  5. Arrange onion wedges, carrots, and baby potatoes around and underneath the beef in the slow cooker.
  6. Whisk together the remaining beef broth and Worcestershire sauce, then pour the mixture over the vegetables.
  7. Place rosemary and thyme sprigs on top. Cover and cook on Low for 8 hours without opening the lid.
  8. Remove the meat and vegetables to a platter. Strain the cooking liquid into a saucepan and bring to a simmer.
  9. Whisk in a slurry of 2 tbsp cornstarch mixed with 2 tbsp cold water until the sauce thickens into a glossy gravy.