Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup Worcestershire sauce
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with 1 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Sear the beef for 5-7 minutes per side until a deep, mahogany-colored crust forms, then transfer the roast to the slow cooker.
  3. In the same skillet, whisk together 1 cup beef broth, 1/2 cup Worcestershire sauce, 2 tbsp tomato paste, 1 tbsp balsamic vinegar, and 3 cloves minced garlic, scraping the bottom of the pan to incorporate the browned bits (fond). Pour the liquid over the beef in the slow cooker.
  4. Arrange 1 lb halved baby potatoes, 4 large carrot chunks, and 1 large quartered yellow onion around the sides of the roast. Tuck 2 sprigs of fresh rosemary and 2 bay leaves into the liquid.
  5. Cover and cook on Low for 8 hours. The beef is ready when it yields easily to a fork and reaches a safe internal temperature of 145°F (63°C). Remove the meat to a platter and let it rest for 3 minutes before slicing.
  6. For a thicker gravy, whisk 1 tbsp cornstarch with 1 tbsp cold water to create a slurry. Stir the slurry into the bubbling liquid in the slow cooker on high for 10 minutes.