Ingredients:

  • 3.5 lb Beef Chuck Roast
  • 1 tsp Salt
  • 1 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 2 tbsp Vegetable Oil
  • 2 cups Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 3 cloves Minced Garlic
  • 1 lb Carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold Potatoes, cut into 1.5-inch chunks
  • 1 large Yellow Onion, quartered
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions:

  1. Pat the beef dry with paper towels. Rub the salt, pepper, garlic powder, onion powder, and paprika evenly over all sides of the roast.
  2. Heat vegetable oil in a skillet over medium-high heat until shimmering. Sear the roast for 3–5 minutes per side until a deep, mahogany-colored crust forms. Remove beef and set aside.
  3. Place the quartered onions at the bottom of the Crockpot. Position the seared roast on top of the onions.
  4. Surround the beef with the potatoes and carrots.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, and minced garlic; pour the liquid around the sides of the meat.
  6. Cover and cook on Low for 8 hours. The beef is ready when it reaches an internal temperature of 195°F–205°F.
  7. Transfer the roast and vegetables to a serving platter and tent with foil.
  8. Strain the cooking liquid into a saucepan. Mix the cornstarch and cold water into a slurry, then whisk into the simmering liquid over medium heat until the gravy thickens and becomes glossy.
  9. Pour the gravy over the sliced beef.