Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp coarse Kosher salt
  • 1 tsp cracked black pepper
  • 1.5 lb Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup beef bone broth
  • 1 packet (25g) brown gravy mix
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary

Instructions:

  1. Prep the base. Place the quartered onions and smashed garlic at the bottom of the slow cooker.
  2. Season the beef. Rub the 2 tsp Kosher salt and 1 tsp pepper all over the chuck roast. Ensure you coat the sides for an even flavor.
  3. Position the roast. Place the beef directly on top of the onions.
  4. Add vegetables. Arrange the 1.5 lb halved potatoes and 2 inch carrot chunks around the sides of the beef.
  5. Mix the liquid. In a small jug, whisk the 1 cup bone broth, gravy mix, and 1 tbsp Worcestershire sauce.
  6. Pour and aromatics. Pour the liquid over the meat and vegetables, then tuck the 2 rosemary sprigs on top.
  7. Set the time. Cover and cook on LOW for 8 hours.
  8. The sensory check. After 8 hours, open the lid. The aroma of caramelized onion and beef should fill the room.
  9. Shred and serve. Remove the rosemary stems. Use two forks to gently pull the beef into large chunks.
  10. Final rest. Let the meat sit in the juices for 5 minutes before serving. This allows the fibers to reabsorb the velvety gravy.