Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb Yukon Gold potatoes, cut into 2-inch chunks
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 1 medium yellow onion, wedged
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 packet onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar

Instructions:

  1. Season the beef roast generously with salt and pepper. Heat the oil in a cast-iron skillet over medium-high heat until shimmering. Sear the roast for 4–6 minutes per side until a deep, mahogany-colored crust forms. Remove the meat and set it aside.
  2. Place the potatoes, carrots, and onion wedges at the bottom of the slow cooker. Scatter the smashed garlic cloves among the vegetables.
  3. Place the seared chuck roast on top of the vegetables. In a small bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, and balsamic vinegar. Pour the mixture evenly over the beef.
  4. Cover with a tight-fitting lid. Set the slow cooker to LOW for 8–10 hours or HIGH for 5–6 hours. The roast is ready when it pulls apart easily with a fork and the potatoes are velvety and tender.