Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb red potatoes, halved or quartered
  • 4 large carrots, cut into 2-inch chunks
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the beef roast completely dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the meat for 5–7 minutes per side until a deep, mahogany-colored crust forms, then remove and set aside.
  3. Place the sliced onions and smashed garlic at the bottom of the slow cooker to create a fragrant bed for the roast.
  4. Set the seared chuck roast atop the onions and scatter the red potatoes and carrots around the sides of the beef.
  5. Whisk the beef broth and Worcestershire sauce together, then pour the mixture over the roast and vegetables.
  6. Tuck in the bay leaves and thyme sprigs. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the meat yields easily to a fork.
  7. Carefully remove the meat and vegetables to a platter for serving.