Ingredients:

  • 1.6 kg boneless chuck roast
  • 10 g kosher salt
  • 5 g black pepper
  • 30 ml avocado oil
  • 450 g baby Yukon Gold potatoes
  • 4 large carrots, peeled and cut into 5 cm chunks
  • 1 large yellow onion, quartered
  • 240 ml low-sodium beef bone broth
  • 30 ml balsamic vinegar
  • 4 cloves garlic, smashed
  • fresh rosemary sprigs
  • fresh thyme sprigs

Instructions:

  1. Pat the 1.6 kg chuck roast completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents a proper sear.
  2. Season generously with 10 g kosher salt and 5 g black pepper on all sides.
  3. Heat 30 ml avocado oil in a skillet over medium high heat until it begins to shimmer.
  4. Sear the beef for 4 to 5 mins per side until a dark, crispy crust forms.
  5. Place the quartered yellow onion, 450 g potatoes, and 5 cm carrot chunks in the bottom of the slow cooker.
  6. Rest the seared beef directly on top of the vegetables.
  7. Pour 240 ml beef bone broth and 30 ml balsamic vinegar around the sides of the meat.
  8. Tuck 4 smashed garlic cloves and the fresh rosemary and thyme sprigs into the liquid.
  9. Cover and cook on LOW for 8 hours until the meat is tender enough to pull apart.
  10. Remove the herbs and skim any excess fat from the surface before serving.