Ingredients:

  • 3.5 lb beef chuck roast, well-marbled
  • 2 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 2 tbsp avocado oil
  • 1.5 lbs Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 ribs celery, cut into 1-inch pieces
  • 1 large yellow onion, cut into 8 thick wedges
  • 4 cloves garlic, smashed
  • 1.5 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the beef roast completely dry with paper towels and season aggressively on all sides with kosher salt and cracked black pepper.
  2. Heat avocado oil in a heavy-bottomed skillet over medium-high heat. Sear the roast for 5–6 minutes per side until a deep mahogany crust forms.
  3. Transfer the meat to a plate. Pour 0.5 cup of beef broth into the hot skillet, scraping the bottom with a wooden spoon to release the browned bits (fond).
  4. Place the onions, potatoes, carrots, and garlic at the bottom of a 6-quart slow cooker to act as a natural rack for the meat.
  5. Place the seared beef on top of the vegetables. Pour the deglazing liquid from the skillet, the remaining beef broth, Worcestershire sauce, and balsamic vinegar over the roast.
  6. Add the fresh rosemary, thyme sprigs, and bay leaves to the pot.
  7. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has fully rendered.