Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 packet (30g) onion soup mix
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 lb baby yellow potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 stalks celery, sliced thick
  • 1 large yellow onion, sliced into thick wedges

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season generously with 1 tsp kosher salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering; sear the meat for 4-6 minutes per side until a deep, mahogany-colored crust forms, then remove and set aside.
  3. Place the sliced yellow onion, carrots, celery, and halved baby yellow potatoes at the bottom of a 6-quart slow cooker to create a roasting rack.
  4. Place the seared beef roast directly on top of the vegetables.
  5. In a small bowl, whisk together 1 packet onion soup mix, 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp balsamic vinegar, then pour the mixture evenly over the roast.
  6. Cover and cook on LOW for 8 to 10 hours, or until the meat reaches an internal temperature of 205°F (96°C) and shreds effortlessly with a fork.
  7. Carefully remove the meat and vegetables to a platter.
  8. Strain the remaining liquid into a saucepan and simmer over medium heat for 10 minutes to reduce and thicken into a glossy gravy.