Ingredients:

  • 3.5 lbs Beef Chuck Roast
  • 2 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado oil
  • 1 lb Yukon Gold potatoes, halved
  • 4 large Carrots, peeled and cut into 2-inch chunks
  • 1 large Yellow Onion, cut into thick wedges
  • 3 cloves Garlic, smashed
  • 2 stalks Celery, chopped
  • 1.5 cups Beef bone broth, low sodium
  • 0.5 cup Dry Red Wine
  • 1 tbsp Worcestershire sauce
  • 2 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 2 tbsp Cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef dry with paper towels and rub 2 tsp Kosher salt and 1 tsp cracked black pepper over all sides of the beef.
  2. Heat oil in a heavy skillet until shimmering. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove meat from skillet.
  3. Place onions, celery, and garlic at the bottom of the slow cooker to act as a rack.
  4. Place the seared roast on top of the aromatics, then tuck the halved Yukon Gold potatoes and carrots around the edges.
  5. Deglaze the skillet with beef broth, wine, and Worcestershire sauce, scraping up the fond. Pour this liquid over the roast.
  6. Add fresh herbs on top. Cover and cook on Low for 8 hours until the meat is fork-tender and easily pulls apart. The internal temperature needs to hit about 195°F to 205°F for the collagen to fully melt.
  7. Remove meat and vegetables. Whisk cornstarch and water into a slurry, stir into the remaining liquid in the pot, and cook on high for 15 minutes to thicken into gravy.