Ingredients:

  • 3 lb beef chuck roast
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 large yellow onion, coarsely chopped
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Instructions:

  1. Pat the beef dry with paper towels and season all sides generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the meat for 3-5 minutes per side until a deep, mahogany-colored crust forms, then transfer the meat to the slow cooker.
  3. Place the chopped onions, halved potatoes, and carrot chunks around and underneath the seared beef.
  4. In a small bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, and thyme. Pour this liquid over the meat and vegetables.
  5. Secure the lid and set the slow cooker to LOW for 8 hours.
  6. Check that the meat slides apart with a fork, lift the roast to a platter, and let it rest for 10 minutes.
  7. Use a slotted spoon to arrange the vegetables around the beef and drizzle the concentrated pot juices over the top.