Ingredients:

  • 3 lbs beef chuck roast, well-marbled
  • 2 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1.5 cups low-sodium beef bone broth
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tbsp tapioca starch

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides generously with 1 tsp coarse sea salt and 1/2 tsp cracked black pepper.
  2. Heat 2 tbsp avocado oil in a heavy skillet over medium high heat. Cook 4-5 minutes per side until a dark, mahogany crust forms.
  3. Remove the beef and set aside. In the same pan, add the 1 large yellow onion wedges and 4 cloves smashed garlic. Sauté for 3 minutes until the onions begin to soften and the edges turn golden.
  4. Stir in 2 tbsp tomato paste and 1 tbsp balsamic vinegar. Cook for 2 minutes while scraping the bottom of the pan to release the browned bits.
  5. Place the 1 lb halved baby Yukon Gold potatoes and 4 large carrot chunks in the bottom of the slow cooker. Nestled the seared roast on top of the vegetables.
  6. Pour the onion and garlic mixture over the meat.
  7. Pour 1.5 cups low sodium beef bone broth around the sides of the roast (not directly over the top, which would wash away the crust). Tuck the fresh rosemary and thyme sprigs into the liquid.
  8. Cover the pot and set it to LOW. Cook for 8 hours until the beef is tender and pulls apart with minimal effort.
  9. Carefully remove the meat and vegetables to a warm serving platter. In a small bowl, whisk 1 tbsp tapioca starch with 2 tbsp of the hot cooking liquid.
  10. Whisk this slurry back into the slow cooker and cook on HIGH for 10-15 minutes.
  11. Break the beef into large, succulent chunks using two forks. Return the meat to the sauce to coat every fiber in the rich liquid. Letting the meat sit in the sauce for 5 minutes before serving allows it to reabsorb moisture.