# What You Need:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Vegetables
04 - 4 medium carrots, peeled and cut into 2-inch pieces
05 - 3 medium potatoes, peeled and quartered
06 - 1 large yellow onion, cut into wedges
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 can (10.5 oz) condensed cream of mushroom soup (gluten-free if needed)
09 - 1 cup beef broth
10 - 1/2 cup heavy cream
11 - 2 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
→ Optional Garnish
15 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Pat the beef chuck roast dry with paper towels and season all sides evenly with kosher salt and black pepper.
02 - In a large skillet over medium-high heat, sear the roast on all sides until deeply browned, approximately 3 to 4 minutes per side.
03 - Place carrots, potatoes, onion, and minced garlic in the slow cooker base, then lay the seared or raw roast on top of the vegetables.
04 - Whisk together cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary in a medium bowl until smooth.
05 - Pour the prepared sauce evenly over the roast and vegetables. Cover and cook on LOW setting for 8 hours or HIGH setting for 5 to 6 hours, until beef is fork-tender and vegetables are cooked through.
06 - Transfer roast and vegetables to a serving platter. Stir sauce in the slow cooker until smooth and spoon over the serving. Garnish with fresh parsley if desired.
