# What You'll Need:
→ Beef
01 - 3 pounds chuck roast, trimmed
→ Seasoning & Soup Mix
02 - 1 packet onion soup mix, approximately 1 ounce
03 - 1 teaspoon black pepper
04 - 1 teaspoon dried thyme, optional
→ Vegetables
05 - 1 pound carrots, peeled and cut into 2-inch pieces
06 - 1 pound baby potatoes, halved
07 - 3 celery stalks, cut into 2-inch pieces
08 - 1 large onion, cut into wedges
→ Liquids
09 - 2 cups beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
→ Gravy Thickening
12 - 2 tablespoons cornstarch
13 - 2 tablespoons cold water
# How To Make It:
01 - Pat the chuck roast dry with paper towels. Season generously with black pepper and dried thyme if using.
02 - Place carrots, potatoes, celery, and onion in the bottom of the slow cooker to create a vegetable bed.
03 - Lay the seasoned roast directly on top of the vegetables in the slow cooker.
04 - In a bowl, whisk together beef broth, onion soup mix, tomato paste, and Worcestershire sauce until well combined. Pour the mixture over the roast and vegetables.
05 - Cover the slow cooker and cook on LOW setting for 8 hours, or on HIGH setting for 5 to 6 hours, until the roast is fork-tender and vegetables are fully cooked.
06 - Remove the roast and vegetables from the slow cooker using tongs and arrange on a serving platter.
07 - In a small bowl, whisk cornstarch with cold water until smooth. Stir the slurry into the cooking liquid in the slow cooker. Cover and cook on HIGH for 5 to 10 minutes until the gravy reaches desired thickness.
08 - Slice or shred the roast into portions. Arrange on plates with vegetables and spoon the rich gravy over the top.
