Ingredients:

  • 2.5 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Avocado Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 cup Unsalted Grass-Fed Butter, divided
  • 8 cloves Fresh Garlic, minced
  • 1/4 cup Low-Sodium Beef Bone Broth
  • 1 tbsp Coconut Aminos or Soy Sauce
  • 1 tbsp Fresh Rosemary & Thyme, finely chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Season generously with coarse sea salt and cracked black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the beef in batches, ensuring not to crowd the pan, until a dark mahogany crust forms on at least two sides.
  3. Transfer the seared beef cubes into the 6-quart slow cooker.
  4. Reduce the skillet heat to low. Add half (1/4 cup) of the butter and the minced garlic. Sauté for 60 seconds until fragrant, being careful not to burn the garlic.
  5. Pour the beef bone broth and coconut aminos into the skillet to deglaze, scraping up the flavorful browned bits (fond) from the bottom of the pan.
  6. Pour the garlic butter and broth mixture over the beef in the slow cooker. Cover and cook on Low for 6 hours (or High for 3 hours) until the beef is fork-tender.
  7. Just before serving, stir in the remaining 1/4 cup of cold butter and the fresh chopped herbs. Stir gently until the butter melts and creates a glossy, emulsified lacquer over the beef.