Ingredients:

  • 3 lbs Beef Chuck Roast
  • 2 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 2 tbsp Avocado oil
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 lb Large carrots, peeled and cut into 2-inch chunks
  • 1 Large yellow onion, cut into thick wedges
  • 4 cloves Garlic, smashed
  • 2 stalks Celery, chopped into large pieces
  • 2 cups Low-sodium beef bone broth
  • 1/2 cup Dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 3 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary

Instructions:

  1. Pat the 3 lb chuck roast completely dry with paper towels. Season aggressively on all sides with kosher salt and black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering. Sear the beef for 4 minutes per side until a thick, dark mahogany crust forms. Transfer the meat to the slow cooker.
  3. Remove the meat and add the onion wedges and celery. Cook for 3 minutes until the onions are slightly softened and charred at the edges. Stir in the 4 cloves smashed garlic and 1 tbsp tomato paste. Cook for 1 minute until the paste turns a deep brick red.
  4. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release the fond (browned bits). Pour this liquid gold over the meat in the slow cooker.
  5. Add the potatoes, carrots, onions, celery, beef bone broth, Worcestershire sauce, thyme, and rosemary to the slow cooker. Arrange vegetables around and on top of the beef.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has fully rendered.