Ingredients:

  • 3 lb beef chuck roast, trimmed of excess external fat
  • 2 tbsp olive oil
  • 1 tsp coarse black pepper
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved
  • 1 packet low-sodium onion soup mix
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season generously with black pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side until a deep mahogany crust forms, then transfer the meat to the slow cooker.
  3. Layer the sliced onions and minced garlic at the bottom of the slow cooker or around the roast.
  4. Place the carrot chunks and halved baby potatoes on top of the meat and aromatics.
  5. In a small bowl, whisk together the low-sodium beef broth, Worcestershire sauce, and low-sodium onion soup mix. Pour the liquid evenly over the meat and vegetables.
  6. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the meat registers 200°F (93°C) internally and shreds easily with a fork.
  7. Carefully remove the roast and vegetables to a serving platter and tent with foil to rest.