Ingredients:

  • 3.5 lb beef chuck roast, well-marbled
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 lb Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch pieces
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tsp black pepper, freshly cracked
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Cut your 1 large yellow onion into thick wedges and smash 4 cloves of garlic. Place these at the bottom of the slow cooker to act as a natural rack for the beef.
  2. Pat the 3.5 lb beef chuck roast dry with paper towels. Rub it all over with 1 tsp freshly cracked black pepper.
  3. Place your halved Yukon Gold potatoes, 2 inch carrot chunks, and 1 inch celery pieces around the sides of the roast.
  4. In a small bowl, whisk together 1 cup beef broth, 2 tbsp Worcestershire sauce, 1 packet onion soup mix, and 1 tbsp balsamic vinegar. Pour the mixture over the roast.
  5. Place 2 sprigs of rosemary and 3 sprigs of thyme right on top of the beef.
  6. Cover and cook on LOW for 8 hours until the beef is fork-tender.
  7. Remove the meat once it is fork tender. Let it rest on a cutting board for 10 minutes.
  8. Whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir this slurry into the hot liquid in the pot. Turn the cooker to High for 15 minutes until the sauce becomes glossy and coats the back of a spoon.