Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 1.5 lb Yukon Gold potatoes, halved or quartered
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, stripped from stems
  • 2 bay leaves

Instructions:

  1. Prep the meat. Pat the 3.5 lb beef chuck roast completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents a proper crust from forming.
  2. Season heavily. Rub the 2 tsp kosher salt and 1 tsp black pepper into all sides of the beef. Don't forget the edges.
  3. Start the sear. Heat 2 tbsp avocado oil in your skillet over medium high heat. Wait until the oil is shimmering and just starting to wisps of smoke appear.
  4. Develop the crust. Place the beef in the pan and sear for 5–6 minutes per side. Note: Leave it alone! Moving it too early prevents the Maillard reaction from doing its job.
  5. Build the vegetable bed. While the meat sears, place the onions, garlic, potatoes, and carrots in the bottom of the slow cooker. Scatter them evenly to create a flat surface.
  6. Transfer the roast. Place the seared beef directly onto the bed of vegetables.
  7. Mix the liquid. Whisk the 1 cup bone broth, 2 tbsp Worcestershire, and 1 tbsp tomato paste in a bowl until smooth.
  8. Add the infusion. Pour the liquid around the sides of the roast. Do not pour it over the top, or you will wash away the crust you just worked so hard to build.
  9. Herbal finish. Scatter the rosemary, thyme, and bay leaves over the beef.
  10. Begin the braise. Cover and cook on Low for 8 hours. The meat is ready when a fork can be twisted into the center with zero resistance.