Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 packet (1 oz) Lipton Onion Soup Mix
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp cracked black pepper
  • 1 lb baby carrots
  • 1.5 lb red potatoes

Instructions:

  1. Pat the beef chuck roast dry with paper towels. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the meat for 3-5 minutes per side until a dark mahogany crust forms.
  2. Place the halved red potatoes at the bottom of a 6-quart slow cooker. Set the seared beef directly on top of the vegetables and scatter baby carrots around the sides.
  3. In a small bowl, whisk together the low-sodium beef broth, Lipton onion soup mix, and Worcestershire sauce. Pour the mixture evenly over the roast.
  4. Cover and cook on Low for 8 hours or High for 4 hours.
  5. Remove the meat and vegetables to a platter. To thicken the gravy, simmer the remaining liquid on High for an additional 15 minutes until glossy.