Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 400g carrots, cut into 2-inch chunks
  • 450g baby potatoes, halved
  • 1.5 cups beef bone broth
  • 1 oz onion soup mix packet
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the 3 lbs beef chuck roast completely dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp coarse black pepper.
  2. Heat 2 tbsp neutral oil in a large skillet over medium high heat until it begins to shimmer. Place the beef in the hot pan. Sear for 4–5 minutes per side until a deep brown crust forms, then remove from heat.
  3. In the same pan, toss in the large yellow onion wedges and 4 smashed garlic cloves. Cook for 2 minutes until the onions just start to soften and brown.
  4. Pour a splash of the 1.5 cups beef bone broth into the skillet. Scrape the bottom with a wooden spoon to loosen all those brown bits.
  5. Place the 450g halved baby potatoes and 400g carrot chunks in the bottom of the slow cooker. This creates a rack for the meat to sit on, preventing it from boiling in the liquid.
  6. Place the seared roast on top of the vegetables. Pour over the remaining bone broth, the 1 oz onion soup mix, and 1 tbsp Worcestershire sauce. Tuck the 2 sprigs of rosemary and thyme around the sides.
  7. Cover and cook on Low for 8 hours until the beef shreds easily with a fork.
  8. Remove the beef and vegetables to a platter and tent with foil. Strain the liquid into a small saucepan. Whisk the 2 tbsp cornstarch and 2 tbsp cold water together, then whisk into the bubbling liquid.
  9. Simmer the gravy for 3-5 minutes until it is thick and velvety. Pour the sauce back over the meat and vegetables before serving. This ensures every bite is drenched in flavor.