Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved
  • 1 large yellow onion, quartered
  • 2 cloves garlic, smashed

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a skillet over medium-high heat; sear the roast for 5–7 minutes per side until a deep mahogany crust forms on all surfaces.
  3. Place quartered onions and smashed garlic at the bottom of the slow cooker to create a vegetable rack, then place the seared roast on top.
  4. Whisk together beef broth, Worcestershire sauce, and balsamic vinegar, then pour the mixture around the sides of the beef.
  5. Tuck fresh rosemary and thyme sprigs into the liquid, cover, and cook on LOW for 8 hours.
  6. Add the carrots and baby potatoes to the pot during the final 3 hours of cooking.
  7. Remove the beef and vegetables to a platter once the meat is fork-tender.