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 cremini mushrooms, halved
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 large carrots, cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, quartered

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep mahogany-colored crust forms on all surfaces, then remove and set aside.
  3. In the same skillet, sauté diced onions and mushrooms for 5 minutes until softened. Add garlic and cook for an additional 1 minute.
  4. Pour in 1/2 cup of the beef broth, scraping the bottom of the pan with a wooden spoon to release the browned bits (fond).
  5. Place quartered potatoes and carrots at the bottom of the slow cooker.
  6. Place the seared beef on top of the root vegetables.
  7. Pour the mushroom and onion mixture, remaining beef broth, Worcestershire sauce, thyme, and the bay leaf over the roast.
  8. Cover and cook on low for 8 hours until the beef is fork-tender.