Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 medium yellow onion, wedged
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Generously rub the beef chuck roast with salt and black pepper on all sides.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear the beef for 3–5 minutes per side until a mahogany-colored crust forms.
  3. Pour a splash of beef broth into the hot pan, scraping up the brown bits (fond), and pour that liquid directly into the slow cooker.
  4. Place the wedged onions, carrots, and potatoes at the bottom of the slow cooker pot.
  5. Set the seared roast on top of the vegetable bed.
  6. Whisk together the remaining beef broth and Worcestershire sauce; pour it around the beef.
  7. Tuck the fresh rosemary and thyme sprigs around the sides of the roast.
  8. Cover and cook on Low for 8 hours or High for 5 hours.