Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 packet onion soup mix
  • 1 cup beef broth
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, cut into 2-inch chunks
  • 1 medium yellow onion, quartered

Instructions:

  1. Pat the beef completely dry with paper towels. Rub with salt and pepper, then lightly dust with flour.
  2. Heat vegetable oil in a skillet over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side until a dark, mahogany crust forms. Remove meat and set aside.
  3. Pour a splash of beef broth into the hot skillet, scraping up the brown bits (fond) with a spatula.
  4. Place the quartered onions, potatoes, and carrots at the bottom of the slow cooker.
  5. Place the seared beef on top of the vegetables.
  6. In a small bowl, whisk together the remaining beef broth, onion soup mix, minced garlic, and Worcestershire sauce. Pour this mixture over the beef.
  7. Cover and cook on LOW for 8 hours.
  8. Remove the meat and vegetables to a platter. Strain the remaining liquid into a saucepan and simmer over medium heat to thicken into a gravy.