Ingredients:

  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3.5 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 2 cups low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 4 cloves fresh garlic, smashed
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, quartered
  • 1 large yellow onion, wedged

Instructions:

  1. In a small bowl, whisk together the garlic powder, onion powder, salt, pepper, thyme, and rosemary.
  2. Pat the beef roast completely dry with paper towels and rub the seasoning blend generously into all sides of the meat.
  3. Heat vegetable oil in a skillet over medium-high heat until shimmering; sear the roast for 5–7 minutes per side until a deep mahogany crust forms.
  4. In the same skillet, sauté the onion wedges and smashed garlic for 3 minutes, stir in tomato paste for 1 minute, then deglaze the pan with a splash of beef broth, scraping up the browned bits.
  5. Place the seared roast into the slow cooker over a bed of carrots and potatoes.
  6. Pour the remaining beef broth, Worcestershire sauce, and the deglazed skillet liquids over the roast.
  7. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the internal temperature reaches 205°F (96°C).