Ingredients:

  • 3.5 lbs boneless beef chuck roast, well-marbled
  • 2 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 large yellow onions, thick-sliced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1.5 lbs baby Yukon Gold potatoes, kept whole
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch pieces

Instructions:

  1. Pat the beef chuck roast bone-dry with paper towels to ensure a proper sear. Season aggressively with 2 teaspoons of kosher salt and 1 teaspoon of black pepper on all sides.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering. Sear the roast for 5 minutes per side, including the edges, until a deep mahogany crust forms.
  3. Place the thick-sliced yellow onions and smashed garlic at the bottom of a 6-quart slow cooker to create a flavor-infusing trivet.
  4. Place the seared beef roast directly on top of the onions. Arrange the whole baby potatoes, carrot chunks, and celery around the sides of the beef.
  5. Whisk together the beef broth, balsamic vinegar, and Worcestershire sauce. Pour the liquid into the crock pot (avoid pouring directly over the seared crust of the meat). Top with rosemary and thyme sprigs.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has completely melted.