Ingredients:

  • 3.5 lbs beef chuck roast, well-marbled
  • 2 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 cup beef bone broth
  • 0.5 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch pieces

Instructions:

  1. Pat the beef completely dry with paper towels. Season aggressively with salt and pepper, then lightly dust with flour.
  2. Heat oil in a large cast iron skillet over medium-high heat. Sear the roast for 5 minutes per side until a deep, mahogany crust forms. Remove beef and set aside.
  3. Pour the red wine (or a splash of broth) into the hot skillet to deglaze. Scrape the bottom with a wooden spoon to loosen the browned bits (fond), then turn off the heat.
  4. Place the potatoes, carrots, and celery at the bottom of a 6-quart slow cooker to create a foundation.
  5. Place the seared beef on top of the vegetables. Add the onion wedges, smashed garlic, rosemary, and thyme.
  6. Pour the deglazed liquid from the skillet, the remaining beef broth, and the Worcestershire sauce over the roast.
  7. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has fully rendered into gelatin.