Slow Cook Chuck Roast and Onions

Ingredients

• 3-4 lb Mariposa Ranch Chuck Roast
• 1 tablespoon olive oil
• 1 1/2 pounds yellow or red onions (2 large), sliced into half moons
• Kosher or other coarse salt
• Freshly ground black pepper
• 5-6 cloves garlic, minced
• 2 cups beef broth (low sodium is best)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce or tamari

Directions

1. Heat the oil in a large pan or skillet over medium heat. Add the onions and cook on medium, stirring frequently, until the onions turn golden, about 20 minutes. 
2. Sear the brisket (to save time, do so in a separate while the onions are cooking).  Pat the brisket dry. Season all over with salt and pepper. Heat a large skillet or pan over medium-high. Add the brisket and sear on all sides until a golden-brown crust forms (a few minutes a side). Transfer to a 6-quart or larger slow cooker fat side up. 
3. Sprinkle the minced garlic over the brisket. When the onions are ready, add them on top and around the meat. 
4. Mix the broth, Worcestershire, and soy/tamari together and pour into the slow cooker.
5. Cover and cook until the brisket is tender, 6 to 8 hours on low.  Turn to warm or off and let rest for 30 min before serving.