Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 packet brown gravy mix
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a cast-iron skillet over medium-high heat until shimmering.
  3. Sear the meat for 4-5 minutes per side until a deep, mahogany-colored crust forms, then transfer the meat to the slow cooker.
  4. Scatter the halved potatoes, carrots, onion, and garlic around the beef in the slow cooker.
  5. Whisk the brown gravy mix into the beef broth until smooth to avoid clumps, then pour the mixture and Worcestershire sauce over the top.
  6. Tuck the fresh thyme and rosemary sprigs into the liquid.
  7. Cover and cook on Low for 8 hours, or until the meat registers 205°F (96°C) internally.
  8. Remove the meat to a cutting board and let it rest for 15 minutes before slicing against the grain.