Step 1

Season generously with salt + pepper on all sides. Heat a large skillet or dutch oven over medium-high heat. Add the butter to the pan. When the butter melts and starts to crackle, add the chuck roast to the pan, searing for about 3-5 minutes per side. Remove to a plate.

Step 2

If needed, add another tbsp butter to the pan. Sauté the onions for 3-4 minutes or until they release some of their liquid.

Step 3

Add all the garlic, beef broth, Worcestershire sauce, balsamic vinegar, onion powder, dried thyme, bay leaf to the pan. Stir, and then cover for a few minutes until it reaches a simmer.

Step 4

Remove the pan from the stove and pour half of the onion mixture into the crock pot. Place the roast in, and then top with the remaining onion mixture. Add more broth to ensure the roast is fully covered if necessary.

Step 5

Cook the roast in the crock pot for 6-8 hours until it falls apart and becomes tender.

Step 6

Once done, remove the roast from the crock pot and shred into smaller pieces. Combine 2 tablespoons cornstarch and water in a small bowl. Add to the slow cooker, stir and let cook for an additional 5-7 minutes. Add a little more cornstarch if the gravy is still watery.

Step 7

Serve the shredded pot roast atop mashed potatoes or cauliflower mash.

Step 8

Enjoy!