Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 cup beef broth (low sodium)
  • 1/2 cup dry red wine
  • 1 packet onion soup mix
  • 3 cloves garlic, smashed
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 large yellow onion, wedged
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side until a deep mahogany-colored crust forms.
  3. Transfer the seared beef to the slow cooker.
  4. Pour the beef broth, red wine, and smashed garlic over the meat, then sprinkle the onion soup mix evenly across the top.
  5. Arrange the wedged onion, carrot chunks, and halved potatoes around the sides of the beef.
  6. Cover and cook on LOW for 8 hours until the beef yields easily to a fork.
  7. Remove the meat and vegetables to a platter and tent with foil.
  8. Strain 2 cups of the cooking liquid into a small saucepan and bring to a simmer.
  9. Whisk the cornstarch and cold water into a slurry, then stir it into the simmering liquid.
  10. Whisk constantly for 2-3 minutes until the gravy is thick and glossy.