Ingredients:

  • 3 lb (1360 g) beef chuck roast, trimmed of large fat pieces
  • 1.5 tsp (9 g) kosher salt
  • 1 tsp (2 g) ground black pepper
  • 1 tsp (3 g) garlic powder
  • 1 tsp (2 g) dried thyme
  • 0.5 tsp (1 g) dried rosemary
  • 2 tbsp (30 ml) neutral oil, such as vegetable or canola
  • 1 large yellow onion (220 g), cut into thick wedges
  • 4 medium carrots (130 g), cut into 2-inch pieces
  • 3 celery stalks (100 g), cut into 2-inch pieces
  • 4 cloves garlic (12 g), smashed
  • 2 cups (480 ml) low-sodium beef broth
  • 1 bay leaf
  • 3 tbsp (43 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 cups (480 ml) reserved cooking liquid from the slow cooker, defatted
  • 2 lb (900 g) Yukon Gold potatoes (about 5 medium), peeled and quartered
  • 4 tbsp (57 g) unsalted butter
  • 0.5 cup (120 ml) whole milk, warmed
  • 0.5 tsp (3 g) kosher salt

Instructions:

  1. Pat the chuck roast completely dry with paper towels.
  2. Combine the 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp thyme and 0.5 tsp rosemary. Rub the mixture over every side of the roast.
  3. Scatter the onion, carrots, celery and smashed garlic across the bottom of a 6-quart slow cooker.
  4. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Sear the roast 3 to 4 minutes per side, until each side is deep mahogany and releases easily from the pan. If it sticks, give it another 30 seconds.
  5. Transfer the roast to the slow cooker, resting it on top of the vegetables. Pour the 2 cups beef broth into the skillet, scrape up the browned bits with a wooden spoon, and pour the liquid into the slow cooker. Add the bay leaf.
  6. Cover and cook on LOW for 8 hours. Do not lift the lid. The roast is done when a fork slides into the thickest part with almost no resistance, the meat pulls apart in large strands, and the internal temperature is at least 145°F (63°C). If it still resists a fork after 8 hours, cook on LOW for another 30 to 60 minutes.
  7. Transfer the roast to a cutting board and let it rest for 3 minutes before slicing or pulling into large strands.
  8. Strain the cooking liquid through a fine-mesh strainer into a measuring cup and skim off the fat. Measure out 2 cups for the gravy.
  9. Melt the 3 tbsp butter in a medium saucepan over medium heat. Whisk in the 3 tbsp flour and cook for 1 minute, until it smells toasty and nutty.
  10. Slowly whisk in the 2 cups strained cooking liquid. Simmer for 3 to 4 minutes, whisking, until the gravy coats the back of a spoon.
  11. Place the potatoes in a pot of salted water and boil for 15 to 20 minutes, until a knife slides through with no resistance.
  12. Drain the potatoes well and return them to the hot pot for 1 minute to evaporate excess moisture.
  13. Mash the potatoes with the 4 tbsp butter, the warmed milk and 0.5 tsp kosher salt until smooth.
  14. Slice or pull the beef and serve it with a mound of mashed potatoes, the cooked carrots from the slow cooker and the hot gravy spooned over the beef and potatoes.