Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1.5 lbs baby Yukon Gold potatoes
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 stalks celery, cut into thick batons
  • 1 large yellow onion, thickly wedged
  • 8 cloves fresh garlic, smashed
  • 1.5 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions:

  1. Pat the beef chuck roast dry with paper towels to ensure a proper sear. Season all sides generously with kosher salt and coarse black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the roast for 5-7 minutes per side until a deep mahogany-colored crust develops. Transfer the meat to the slow cooker.
  3. Arrange the baby potatoes, carrots, celery, onion wedges, and smashed garlic cloves around the beef in the slow cooker liner.
  4. In a measuring cup, whisk together the beef bone broth, Worcestershire sauce, and balsamic vinegar. Pour the liquid over the vegetables and beef.
  5. Lay the fresh rosemary and thyme sprigs on top of the roast. Cover and cook on Low for 8 hours (or High for 5 hours) until the connective tissue has fully transformed into gelatin and meat is fork-tender.
  6. Discard the woody herb stems. Slice or shred the beef and serve with the vegetables and a generous ladle of the naturally thickened jus.