Ingredients:

  • 3 lb (1.4 kg) boneless beef chuck roast, trimmed of large fat caps
  • 1 tsp (5 g) kosher salt
  • ½ tsp (2 g) ground black pepper
  • 1 tbsp (15 ml) olive oil
  • 2 large yellow onions (about 1 lb / 450 g), thinly sliced
  • 4 cloves garlic (12 g), minced
  • 1 tbsp (16 g) tomato paste
  • 1 tsp (4 g) brown sugar
  • 1 tbsp (14 g) unsalted butter
  • 1½ cups (360 ml) low-sodium beef broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 bay leaves
  • 1 tsp (2 g) dried thyme
  • 1 tbsp (7 g) dried minced onion
  • 1 tsp (3 g) onion powder
  • ½ tsp (2 g) garlic powder
  • ½ tsp (2 g) dried parsley
  • 2 tbsp (16 g) cornstarch
  • 3 tbsp (45 ml) cold water

Instructions:

  1. Pat the roast dry with paper towels and season all sides with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Sear the roast 4 to 5 minutes per side, until each side is deep brown and releases easily from the pan. Transfer the roast to a 6-quart slow cooker. Work in batches if needed so the pan doesn't crowd.
  3. Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onions and brown sugar. Stir every few minutes for 12 to 15 minutes, until the onions are soft, golden, and reduced by about half.
  4. Stir in the garlic and tomato paste. Cook for 1 minute, until fragrant and slightly darkened.
  5. Pour in ½ cup (120 ml) of the beef broth and scrape the browned bits from the bottom of the pan with a wooden spoon. Let it bubble for 1 minute.
  6. In a small bowl, combine the dried minced onion, onion powder, garlic powder, and dried parsley.
  7. Transfer the caramelized onions and braising liquid from the skillet into the slow cooker over the roast.
  8. Spoon the onion mixture around and over the roast in the slow cooker. Add the remaining 1 cup (240 ml) beef broth, Worcestershire sauce, bay leaves, thyme, and the onion soup mix. Stir gently so the mix dissolves into the liquid.
  9. Cover and cook on low for 7 to 8 hours, or on high for 5 to 6 hours. Do not lift the lid during cooking. The roast is ready when a fork slides in and twists with little resistance, the meat pulls apart in large shreds, and it reads at least 145°F (63°C).
  10. Transfer the roast to a cutting board and tent loosely with foil for 10 minutes.
  11. Remove the bay leaves from the cooking liquid. Skim any visible fat from the surface with a spoon or fat separator.
  12. Turn the slow cooker to high. In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the slurry into the liquid, cover, and cook 10 to 15 minutes, until the gravy coats the back of a spoon.
  13. Taste the gravy and add a pinch of black pepper if needed. Shred or slice the roast against the grain and serve with the gravy spooned over the top.