3 Tbsp. vegetable oil * 1 Tbsp. Worcestershire sauce
1 boneless chuck roast, trimmed * 2 cups sliced onions
¼ cup flour * 6 cups baby carrots * 2 Tbsp. tomato paste
2 cloves garlic, minced * ½ cup white wine * 4 lg. russet potatoes 1½ tsp. beef bouillon in 1 ½ cups hot water
4 lg. russet potatoes * 1 envelope onion soup mix
Trim roast of as much fat as possible to keep the sauce from becoming greasy.
Heat the oil in a sauté pan over medium-high heat. Sear roast on all sides for 10 minutes total. Transfer roast to a 6-qt. slow cooker.
Stir flour into sauté pan; cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in bouillon and water and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, garlic and potatoes. Cover and cook until meat is fork-tender, on high setting for 4-5 hours or on low setting 8-9 hours.