Ingredients:

  • 3 lb beef chuck roast
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb yellow potatoes, halved
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup beef bone broth
  • 3 tbsp unsalted butter, cubed
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary

Instructions:

  1. Place the quartered onions, smashed garlic, carrots, and potatoes in the bottom of the slow cooker.
  2. Pour the beef bone broth over the vegetables to create a shallow liquid bed.
  3. Season the beef chuck roast generously on all sides with salt, pepper, and garlic powder.
  4. Place the meat directly on top of the vegetable bed.
  5. Top the meat with the cubed butter and rosemary sprigs.
  6. Secure the lid and set the slow cooker to LOW for 8 hours.
  7. Remove the roast and vegetables to a platter.
  8. Stir the Worcestershire sauce into the remaining pot juices and pour the reduction over the meat.