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Prepare the ingredients: Cut the beef chuck roast into large chunks, about 2-inch pieces. Scrub the potatoes well and cut them into thick wedges so they hold their shape during the long cooking time. Peel the onion and slice it into thick half-moons.
Layer the vegetables in the slow cooker: Place the potato wedges in an even layer on the bottom of a 5- to 7-quart slow cooker. Scatter the sliced onion over the potatoes. This base of potatoes and onions helps keep the beef slightly elevated and ensures everything cooks evenly in the broth.
Add the beef: Arrange the beef chunks on top of the potatoes and onions, nestling them in but keeping them mostly on the upper layer so they braise gently rather than stew into shreds.
Season and add broth: Sprinkle the salt and black pepper evenly over the beef and vegetables. Pour the beef broth around the sides of the slow cooker rather than directly on top of the beef, so you don’t wash off the seasoning. The liquid should come about halfway up the ingredients, creating a moist braise rather than a soup. If using, tuck a bay leaf down into the broth.
Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are soft but still holding their wedge shape. Avoid lifting the lid during cooking, as that releases heat and can significantly lengthen the cook time.
Adjust seasoning: Once the beef is tender, taste a spoonful of the broth and a piece of potato. Add a bit more salt and pepper if needed, stirring gently so you don’t break up the potatoes too much.
Serve: Gently stir just enough to distribute the onions and broth around the beef and potatoes. Ladle the beef chunks, potato wedges, onions, and plenty of the savory brown broth into shallow bowls. Serve hot, straight from the slow cooker, with the steam rising as you bring it to the table.
Variations & Tips
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