Ingredients:

  • 3 lb Beef Chuck Roast
  • 2 tbsp vegetable oil
  • 1 large yellow onion, roughly chopped
  • 4 medium carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 4 cloves garlic, smashed
  • 2 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ¼ tsp onion powder

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear the beef for 5–7 minutes per side until a deep, mahogany-colored crust forms. Remove the beef and set aside.
  3. In the same pan, add the chopped onions and smashed garlic. Sauté for 3–4 minutes, scraping the bottom of the pan to release the fond.
  4. Pour in the Worcestershire sauce and thyme, stirring for 30 seconds until fragrant.
  5. Place the seared roast into the slow cooker. Arrange carrots and potatoes around the sides.
  6. Pour the onion mixture over the meat, followed by the beef broth. Cover and cook on Low for 8 hours (or High for 4-5 hours) until fork-tender.
  7. Remove the beef and vegetables to a platter. Strain 1 cup of the braising liquid into a bowl.
  8. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until light nutty brown.
  9. Slowly whisk in the reserved braising liquid and onion powder, simmering until the gravy is thick and glossy.