Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp all-purpose flour
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper, then lightly dredge in all-purpose flour.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear the roast for 3–5 minutes per side until a deep mahogany crust forms. Transfer the meat to the slow cooker.
  3. Arrange the quartered onions, halved potatoes, and carrots around and underneath the beef in the slow cooker.
  4. Pour the beef broth, Worcestershire sauce, and soy sauce over the meat and vegetables. Tuck in the fresh rosemary and thyme sprigs.
  5. Cover and cook on Low for 8 hours, until the beef is tender enough to be pulled apart with a fork.
  6. Remove the meat and vegetables carefully to a serving platter and tent with foil to keep warm.
  7. Strain the remaining liquid into a saucepan and bring to a simmer over medium heat.
  8. Whisk together cornstarch and cold water to create a slurry. Stir the slurry into the simmering liquid and cook until the gravy is thick and glossy.