Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 lb fresh green beans, trimmed
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 2-inch chunks

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms. Remove meat and transfer to the slow cooker.
  4. In the same skillet, sauté the diced onion and garlic for 2 minutes until fragrant, then deglaze the pan with a splash of beef broth, scraping up the brown bits (fond). Pour everything into the slow cooker.
  5. Pour the remaining beef broth, Worcestershire sauce, and dried thyme over the roast.
  6. Nestle the halved baby potatoes and carrot chunks around the meat.
  7. Cover and cook on Low for 8 hours.
  8. Open the slow cooker and stir in the trimmed green beans.
  9. Cover and cook on High for an additional 45–60 minutes until beans are tender but bright green.