Ingredients:

  • 3.5 lbs Beef Chuck Roast, well-marbled
  • 2 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado Oil
  • 1 large Yellow Onion, cut into thick wedges
  • 4 cloves Garlic, smashed
  • 1 lb Yukon Gold Potatoes, halved
  • 4 large Carrots, peeled and cut into 2-inch chunks
  • 2 stalks Celery, cut into 1-inch pieces
  • 2 cups Beef Bone Broth, unsalted
  • 1 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 2 Dried Bay Leaves
  • 0.5 cup Dry Red Wine
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions:

  1. Pat the beef roast completely dry with paper towels. Season all sides aggressively with sea salt and cracked black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep, dark mahogany crust forms. Transfer the meat to the slow cooker.
  3. In the same skillet, add the onion wedges. Sauté for 3-4 minutes to pick up the browned bits (fond) from the bottom of the pan.
  4. Place the potatoes, carrots, smashed garlic, and celery around the roast in the slow cooker.
  5. Pour in the beef bone broth, red wine, and Worcestershire sauce. Nestled the thyme, rosemary, and bay leaves into the liquid.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender.
  7. Remove the roast and vegetables to a platter. Strain the remaining liquid into a saucepan. Whisk cornstarch and cold water to create a slurry, stir into the liquid, and simmer until thickened into a velvety gravy.