Ingredients:

  • 3 lb Beef Chuck Roast
  • 2 tbsp Avocado Oil
  • 1 tsp Coarse Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 cups Low-Sodium Beef Bone Broth
  • 2 tbsp Apple Cider Vinegar
  • 3 cloves Garlic, smashed
  • 1 tbsp Tomato Paste
  • 2 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 1 lb Carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold Potatoes, halved
  • 1 large Yellow Onion, wedged

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels and season generously with salt and pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the meat for 4–5 minutes per side until a deep brown crust forms, then transfer to the slow cooker.
  3. Layer the potatoes, carrots, and onions at the bottom and sides of the slow cooker, placing the seared roast on top.
  4. Whisk together the beef bone broth, apple cider vinegar, and tomato paste in a small bowl, then pour the mixture over the meat.
  5. Tuck the smashed garlic cloves and fresh herb sprigs into the pot. Cover and cook on Low for 8 hours.
  6. Remove the roast to a cutting board and let it rest for 15 minutes.
  7. Use a slotted spoon to move vegetables to a platter. Optional: simmer the remaining liquid in a saucepan for 10 minutes to reduce into a glaze.
  8. Slice the beef against the grain and serve with the reduced glaze.