Begin by cutting your beef chuck roast into large, uniform chunks and gently season with salt and pepper. Dice the yellow onions, mince the garlic, and chop your chosen vegetables such as carrots and bell peppers.

In a large skillet, heat a splash of oil over medium-high heat. Sear the beef chunks for about 4-5 minutes on each side until they develop a deep, brown crust. Transfer the beef to your slow cooker.

In your slow cooker, place the seared beef along with the chopped onions, minced garlic, and your selected vegetables. Pour in the beef broth and sprinkle the gravy mix over the top.

Cover the slow cooker with its lid and set it to low heat. Allow the mixture to cook for 6 to 8 hours, or on high for 4 to 5 hours.

While the beef cooks, peel and quarter your chosen high-starch potatoes, then boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter and cream until smooth and fluffy.

Once the beef is ready, carefully plate generous portions of mashed potatoes and top them with the beef and rich gravy.