Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb Yukon gold potatoes, quartered
  • 1 large yellow onion, cut into thick wedges

Instructions:

  1. Generously rub the beef chuck roast with salt and pepper on all sides.
  2. Heat vegetable oil in a cast-iron skillet over medium-high heat until shimmering. Add the roast and sear for 4–6 minutes per side until a deep, mahogany-colored crust forms on all surfaces.
  3. Place the onion wedges and quartered potatoes at the bottom of the slow cooker to act as a rack for the meat.
  4. Place the seared roast directly on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, tomato paste, minced garlic, chopped rosemary, chopped thyme, and Worcestershire sauce.
  6. Pour the herb liquid over the roast and place the bay leaf on top.
  7. Scatter the carrot chunks around the sides of the beef.
  8. Cover and cook on low heat for 8 hours until the beef is fork-tender.