Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, quartered
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 large carrots, cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved
  • 2 stalks celery, cut into 2-inch chunks
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat neutral oil in a skillet over medium-high heat until shimmering. Sear the meat for 5–7 minutes per side until a deep mahogany-colored crust forms; remove meat and set aside.
  3. Deglaze the skillet with a splash of beef broth, scraping up the brown bits (fond) to be added to the slow cooker.
  4. Place quartered onions and smashed garlic at the bottom of the slow cooker to create a natural roasting rack.
  5. Place the seared roast on top of the aromatics. Pour in the beef broth and Worcestershire sauce, then nestle rosemary and thyme sprigs around the beef.
  6. Cover and cook on LOW for 8 hours.
  7. Three hours before the cooking time ends, add the carrots, potatoes, and celery around the roast.
  8. Once the beef is fork-tender, remove the meat and vegetables to a platter and tent with foil.
  9. Whisk cornstarch and cold water into a slurry, stir into the slow cooker liquid, and simmer until thickened into a gravy.