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 large yellow onion, sliced into thick wedges
  • 4 cloves garlic, smashed
  • 1 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby gold potatoes, halved
  • 1 tsp dried rosemary
  • 1 tbsp cornstarch

Instructions:

  1. Pat the beef chuck roast dry with paper towels to ensure a proper sear. Rub the salt, pepper, and garlic powder evenly across all sides.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear the meat for 3-5 minutes per side until a deep, mahogany-colored crust forms. Transfer the meat to the slow cooker.
  3. Scatter the sliced onions and smashed garlic across the bottom of the pot. Pour the beef broth, Worcestershire sauce, and balsamic vinegar directly over the roast.
  4. Tuck the bay leaves and thyme sprigs into the liquid around the edges of the beef.
  5. Place the carrots and potatoes on top of and around the roast, sprinkling them with dried rosemary.
  6. Cover with a tight-fitting lid. Set to LOW for 8 to 10 hours (preferred) or HIGH for 5 to 6 hours. The roast is done when it reaches an internal temperature of 205°F (96°C).
  7. Carefully remove the roast and vegetables to a platter using tongs. If the remaining liquid is too thin, whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and turn the slow cooker to high for 15 minutes until the gravy is glossy and thick.