Ingredients:

  • 3 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp coarse salt
  • 1 tsp cracked black pepper
  • 1 packet dry onion soup mix
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 3 cloves minced garlic
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs baby gold potatoes, halved
  • 1 large yellow onion, wedged
  • 2 sprigs fresh rosemary
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Lay the yellow onion wedges at the bottom of the slow cooker to create a natural rack for the beef.
  2. Season the boneless beef chuck roast with salt and pepper. If desired, sear the meat in olive oil in a pan before adding it to the slow cooker atop the onions.
  3. In a small bowl, whisk together the beef broth, dry onion soup mix, Worcestershire sauce, brown sugar, and minced garlic. Pour the mixture over the beef.
  4. Arrange the halved baby gold potatoes and carrot chunks around the sides and on top of the roast. Add rosemary sprigs.
  5. Cover and set the slow cooker to LOW for 8 hours, or until the meat reaches an internal temperature of 205°F (96°C) and shreds easily.
  6. Carefully transfer the meat and vegetables to a serving platter.
  7. Strain the remaining cooking liquid into a saucepan. Simmer over medium heat for 5 minutes, whisking in a slurry of cornstarch and cold water until the gravy is thick and glossy.