Ingredients:

  • 3 lb boneless beef chuck roast
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 packet onion soup mix
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb baby gold potatoes, halved
  • 1 large yellow onion, wedged
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Note: Wet meat won't brown, it will just steam.
  2. Season the meat generously with salt and pepper on all sides.
  3. Heat vegetable oil in a skillet over high heat until shimmering.
  4. Sear the roast for 4-5 minutes per side until a deep mahogany colored crust forms, then transfer the meat to the slow cooker.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, balsamic vinegar, and onion soup mix.
  6. Pour this liquid over the seared beef in the slow cooker.
  7. Cover and cook on LOW for 8 hours.
  8. During the last 3 hours of cooking, add the potatoes, carrots, and onion wedges around the beef.
  9. Whisk together cornstarch and cold water to create a slurry.
  10. Stir the slurry into the cooking liquid until it thickens into a velvety gravy before serving.