Ingredients:

  • 3.5 lb Beef Chuck Roast
  • 2 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 1.5 lbs Baby Yukon Gold potatoes
  • 4 Large carrots, peeled and cut into 2-inch chunks
  • 2 Yellow onions, peeled and cut into thick wedges
  • 3 Ribs celery, cut into 1-inch pieces
  • 1 cup Beef bone broth
  • 0.5 cup Dry red wine
  • 4 cloves Garlic, smashed
  • 2 tbsp Worcestershire sauce
  • 2 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 1 tbsp Tomato paste

Instructions:

  1. Pat the 3.5 lb Beef Chuck Roast completely dry with paper towels and coat all sides generously with the 2 tsp Kosher salt and 1 tsp Cracked black pepper. Note: Moisture is the enemy of a good sear; dry meat browns, wet meat steams.
  2. Heat 2 tbsp Avocado oil in your skillet over high heat until it just starts to shimmer. Place the beef in the pan and cook for 5 minutes per side until a dark mahogany crust forms.
  3. While the meat sears, peel and cut the 2 Yellow onions into thick wedges and cut the 3 Ribs celery into 1 inch pieces.
  4. Once the meat is removed, reduce heat to medium and add the 4 cloves smashed garlic and 1 tbsp Tomato paste to the pan drippings. Stir for 1 minute until the paste turns a deep brick red.
  5. Pour the 0.5 cup Dry red wine into the hot skillet, scraping up all the brown bits from the bottom with a wooden spoon.
  6. Place the onion wedges and celery in the bottom of the slow cooker to act as a trivet for the meat.
  7. Place the seared roast on top of the onions, then surround it with the 1.5 lbs Baby Yukon Gold potatoes and 4 Large carrots.
  8. Mix the 1 cup Beef bone broth and 2 tbsp Worcestershire sauce with the wine mixture from the pan, then pour it over everything in the slow cooker.
  9. Lay the 2 sprigs Fresh rosemary and 4 sprigs Fresh thyme on top of the roast.
  10. Cover and cook on Low for 8 hours until the beef pulls apart easily with a fork.