Ingredients:

  • 3.5 lb beef chuck roast, well-marbled
  • 2 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1.5 tsp cracked black pepper, divided
  • 1 packet low-sodium au jus mix (approx 1 oz)
  • 1 tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, smashed
  • 1 cup low-sodium beef bone broth
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the beef chuck roast bone-dry with paper towels. Season aggressively with coarse sea salt and 1 teaspoon of cracked black pepper.
  2. Heat avocado oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the roast on all sides until a dark, mahogany crust forms (Maillard reaction).
  3. Place the thickly sliced yellow onion and smashed garlic at the bottom of a 6-quart slow cooker to act as a natural rack for the meat.
  4. Transfer the seared roast into the slow cooker, placing it directly on top of the onions.
  5. Arrange the halved Yukon Gold potatoes and carrot chunks around the perimeter of the beef.
  6. In a small bowl, combine the au jus mix, dried parsley, dried dill, onion powder, garlic powder, and the remaining 1/2 teaspoon of black pepper. Sprinkle this mixture evenly over the meat and vegetables.
  7. Pour the beef bone broth into the side of the crock pot (avoiding washing the seasoning off the meat) and tuck the rosemary sprigs into the liquid.
  8. Cover and cook on Low for 8 hours until the collagen has fully transformed into gelatin and the beef is fork-tender.