Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed of exterior fat and cubed into 1.5-inch pieces
  • 2 tbsp Avocado oil
  • 1 large Yellow onion, diced
  • 4 cloves Garlic, smashed and minced
  • 2 stalks Celery, sliced into thick half-moons
  • 3 large Carrots, peeled and cut into 1-inch chunks
  • 1 lb Baby Yukon Gold potatoes, halved
  • 1 cup Cremini mushrooms, quartered
  • 2 cups Low-sodium beef bone broth
  • 2 tbsp Tomato paste
  • 1 tbsp Balsamic vinegar
  • 2 sprigs Fresh rosemary
  • 3 sprigs Fresh thyme
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Pat beef cubes dry with paper towels and season with sea salt and black pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the beef in batches until a mahogany-colored crust forms on at least two sides. Transfer seared beef to a plate.
  3. Using the Cellular Timing method, place dense root vegetables (potatoes and carrots) at the bottom of the 6-quart slow cooker near the heat source.
  4. Add the seared beef, diced onion, garlic, celery, and mushrooms on top of the root vegetables.
  5. Whisk the tomato paste and balsamic vinegar into the beef bone broth. Pour the liquid over the ingredients in the crockpot.
  6. Place fresh rosemary and thyme sprigs on top. Cover and cook on 'Low' for 8 hours until the beef collagen has transformed into gelatin and the meat is fork-tender.