Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup Worcestershire sauce
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 4 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby gold potatoes, halved
  • 1 cup pearl onions, peeled
  • 3 tbsp unsalted butter, cubed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp cornstarch

Instructions:

  1. Season the beef generously with salt and pepper. Heat 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. Transfer the beef to your slow cooker or Dutch oven.
  2. In the same skillet, sauté the quartered onions and garlic for 3 minutes until fragrant. Stir in the tomato paste and cook for 1 minute.
  3. Pour in the Worcestershire sauce and beef broth, scraping the bottom of the pan to release the browned bits (fond).
  4. Pour the liquid mixture over the seared beef. Arrange carrots, potatoes, and pearl onions around the sides of the roast. Top with cubed butter, fresh thyme, and bay leaves.
  5. Cover and cook in a slow cooker on LOW for 8 hours (or HIGH for 5 hours), or bake in a Dutch oven at 300°F (150°C) for 3–3.5 hours.
  6. Remove the beef and vegetables to a platter. If the sauce is too thin, simmer on the stovetop for 10 minutes to reduce, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until velvety.