Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb yellow potatoes, quartered
  • 1 large yellow onion, wedged
  • 3 cloves garlic, smashed
  • 1 cup low-sodium beef broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef roast completely dry with paper towels to ensure a proper sear.
  2. Rub the salt, pepper, garlic powder, and onion powder evenly across all sides of the meat.
  3. Heat vegetable oil in a cast iron skillet over medium-high heat. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms, then transfer the meat to the slow cooker.
  4. Deglaze the skillet by pouring in a splash of beef broth and scraping up the brown bits (fond) with a spatula. Pour these juices over the meat in the slow cooker.
  5. Arrange the onion wedges, smashed garlic, carrots, and potatoes around and on top of the roast.
  6. Pour the remaining beef broth over the ingredients and add the rosemary, thyme, and bay leaves.
  7. Cover and cook on low for 8 hours until the beef is fork-tender.
  8. Prepare the gravy by whisking together cornstarch and cold water to create a slurry. Stir in the Worcestershire sauce.
  9. Remove the roast and vegetables from the slow cooker. Whisk the cornstarch slurry into the cooking juices and simmer until the gravy is thick and glossy.