Ingredients:

  • 3 lb Beef Chuck Roast
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Carrots, cut into chunks
  • 1 lb Baby Potatoes, halved
  • 2 cups Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Tomato Paste
  • 4 cloves Garlic, minced
  • 1 medium Yellow Onion, diced
  • 2 sprigs Fresh Rosemary
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper. Optional: sear the meat in a skillet over high heat for 3 minutes per side until a deep brown crust forms. Place the beef into the slow cooker.
  2. Scatter the diced onions and minced garlic around the beef. Pour in the beef broth, Worcestershire sauce, and tomato paste, stirring slightly to combine the liquids.
  3. Nestle the carrots and potatoes around the sides of the roast and top with rosemary sprigs.
  4. Cover and cook on Low for 8 to 10 hours, or until the beef effortlessly pulls apart with two forks and carrots are tender.
  5. Remove the beef and vegetables to a platter. Strain the remaining liquid into a saucepan.
  6. Whisk the cornstarch and cold water into a slurry, then stir it into the simmering liquid until it transforms into a thick, glossy gravy.