Ingredients:

  • 3.5 lbs boneless beef chuck roast
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch pieces
  • 1 large yellow onion, cut into thick wedges
  • 1 cup beef bone broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 4 cloves garlic, smashed
  • Fresh Rosemary & Thyme (2-4 sprigs)
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Place the halved baby Yukon Gold potatoes, 2 inch carrot chunks, celery, and onion wedges at the bottom of the crock. Note: This creates a rack for the meat to sit on, allowing heat to circulate.
  2. Pat the 3.5 lbs beef chuck roast dry with paper towels. Generously rub the 1 tbsp kosher salt and 1 tsp black pepper into all sides of the meat. Note: Drying the meat helps the seasoning stick rather than sliding off in the steam.
  3. In a small bowl or measuring cup, whisk together the 1 cup bone broth, 2 tbsp Worcestershire sauce, and 1 tbsp balsamic vinegar.
  4. Nestle the seasoned beef on top of the vegetables. Scatter the 4 smashed garlic cloves and the rosemary and thyme sprigs around the meat.
  5. Pour the broth mixture over the meat and vegetables. Cook on LOW for 8 hours. Note: Resist the urge to open the lid, as each peek adds 15-20 minutes to the cook time.
  6. Once the meat is fork tender, carefully remove the roast to a cutting board. Discard the woody herb stems. Let the meat rest for 10 minutes before shredding.
  7. Use a large spoon to skim any excess fat off the surface of the liquid in the pot.
  8. Place the vegetables in a large bowl, top with the shredded beef, and ladle the remaining juices over everything. Watch for the meat to shatter under the fork.