Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 5 cloves garlic, smashed
  • 1.5 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck roast bone-dry with paper towels and season aggressively with kosher salt and coarse black pepper on all sides.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the beef for 5–6 minutes per side until a deep mahogany-colored crust forms.
  3. Layer the quartered yellow onion, smashed garlic cloves, and carrot chunks at the bottom of a 6-quart slow cooker to create a natural roasting rack.
  4. Place the seared roast directly on top of the vegetables. Add the halved Yukon Gold potatoes around the sides.
  5. Pour the beef bone broth, Worcestershire sauce, and balsamic vinegar over the roast. Place the fresh rosemary and thyme sprigs on top.
  6. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the meat is fork-tender and the collagen has fully rendered.
  7. Remove the meat and vegetables to a platter. To make the gravy, whisk the cornstarch and water to create a slurry, stir it into the remaining crockpot juices, and cook on High for 15 minutes until thickened.