Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 2 cups low-sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs baby gold potatoes, halved
  • 1 large yellow onion, wedged

Instructions:

  1. Pat the beef roast completely dry with paper towels and season all sides generously with salt and pepper.
  2. Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms, then remove meat and set aside.
  3. Place wedged onions, halved potatoes, and carrots at the bottom of the slow cooker to create a vegetable rack.
  4. Place the seared beef roast directly on top of the vegetables.
  5. Whisk together beef broth, Worcestershire sauce, tomato paste, and minced garlic in a small bowl, then pour the mixture over the beef.
  6. Tuck the rosemary sprigs around the sides of the roast.
  7. Cover and cook on Low for 8 hours (or High for 5 hours) until the beef reaches an internal temperature of 200°F (93°C) and pulls apart easily.