Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess exterior fat
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs baby gold potatoes, halved
  • 1 large yellow onion, wedged
  • 3 stalks celery, cut into 2-inch pieces
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Generously coat all sides of the beef with salt and pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering. Sear the beef for 4–6 minutes per side until a deep, mahogany-colored crust forms.
  3. Remove the beef from the skillet and quickly pour a splash of beef broth into the hot pan, scraping up the brown bits (fond) with a wooden spoon. Set this liquid aside.
  4. Place the onion, celery, and carrots at the bottom of the slow cooker to act as a natural roasting rack.
  5. Place the seared beef on top of the vegetables, then surround the meat with the halved potatoes.
  6. Mix the remaining beef broth, Worcestershire sauce, and the deglazed pan drippings. Pour the mixture over the beef.
  7. Tuck the fresh rosemary and thyme sprigs around the beef.
  8. Cover and cook on low for 8 hours until the beef is fall-apart tender.
  9. Prepare a slurry by mixing cornstarch and cold water. Stir the slurry into the slow cooker liquid during the final 30 minutes of cooking to thicken the gravy.