Ingredients:

  • 3 lbs beef chuck roast, well-marbled
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, thick wedges
  • 4 cloves garlic, smashed
  • 1.5 cups low-sodium beef bone broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 dried bay leaf

Instructions:

  1. Pat the beef dry with paper towels. Season aggressively with salt and pepper. Heat avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear the beef for 4-5 minutes per side until a mahogany-colored crust forms. Transfer the meat to a plate.
  2. Add the onion wedges to the hot skillet for 1 minute to pick up the browned bits. Pour in a splash of the beef broth to deglaze the pan, scraping the bottom with a wooden spoon to release the fond.
  3. Place the potatoes and carrots in the bottom of a 6-quart slow cooker. Place the seared beef on top of the vegetables. Add the sautéed onions and the deglazing liquid from the skillet.
  4. Whisk together the remaining beef bone broth, balsamic vinegar, and Worcestershire sauce. Pour the mixture over the beef. Nestle the smashed garlic, rosemary, thyme, and bay leaf into the liquid.
  5. Cover and cook on Low for 8 hours until the beef is fork-tender and the vegetables are buttery soft.
  6. Remove the roast and let it rest on a cutting board for 15 minutes before slicing or shredding. This allows the fibers to reabsorb the juices.