Ingredients:

  • 3 lb beef chuck roast, trimmed of excess external fat
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb carrots, cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the beef roast completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Heat olive oil in the cast iron skillet over medium-high heat until shimmering.
  3. Sear the roast for 4–6 minutes per side until a deep mahogany crust forms. Transfer the meat to the bottom of the slow cooker.
  4. In the same skillet, toss in the quartered onions for 2 minutes to pick up the browned bits (fond) before adding them to the pot.
  5. Arrange the carrots and potatoes around the beef in the slow cooker.
  6. Tuck the smashed garlic and rosemary sprig into the gaps.
  7. In a small bowl, whisk together the beef bone broth, Worcestershire sauce, and tomato paste. Pour the mixture over the roast.
  8. Cover and cook on LOW for 8 hours.
  9. Remove the meat and veggies to a platter. Whisk the cornstarch and cold water together, stir it into the bubbling liquid, and cook on high for 10 mins until the gravy thickens.