Ingredients:

  • 3 lb Top Round Roast
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 packet (30g) Onion soup mix
  • 1 cup Beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 1 lb Carrots, chopped into 2-inch chunks
  • 1 lb Potatoes, chopped into 2-inch chunks
  • 1 large Yellow onion, quartered

Instructions:

  1. Pat the roast dry with paper towels. Season all sides generously with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat. Sear the meat for 3–5 minutes per side until a deep, mahogany-colored crust forms. Transfer the meat to the slow cooker.
  3. Scatter the quartered onions, carrots, and potatoes around the beef in the slow cooker.
  4. In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, and onion soup mix. Pour the mixture over the roast.
  5. Cover and set the slow cooker to LOW for 8 hours, or until the meat reaches an internal temperature of 195-205°F.
  6. Remove the roast to a cutting board and tent it with foil for 15 minutes to allow juices to redistribute before serving.