Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tbsp neutral oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 3 cloves garlic, smashed
  • 1 oz onion soup mix
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides aggressively with sea salt and cracked black pepper.
  2. Heat neutral oil in a large cast iron skillet over high heat until shimmering. Sear the roast for 4 minutes per side until a deep mahogany crust forms, then remove from heat.
  3. Layer the halved Yukon Gold potatoes and carrot chunks at the bottom of a 6-quart slow cooker to create a base for the meat.
  4. In a small bowl, whisk together the beef broth, onion soup mix, and Worcestershire sauce. Place the seared beef on top of the vegetables.
  5. Add the smashed garlic and herb sprigs to the pot. Pour the liquid mixture over the roast.
  6. Cover and cook on LOW for 8 hours until the beef is fork-tender and the connective tissue has fully rendered into gelatin.