Ingredients:

  • 3 lb beef chuck roast, trimmed of excess exterior fat
  • 2 tbsp avocado oil
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved or quartered
  • 1 large yellow onion, sliced into thick wedges
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season generously with black pepper and garlic powder.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms. Remove and set aside.
  3. In the same pan, quickly toss the onion wedges for 2 minutes to pick up the browned beef bits (fond).
  4. Place the seared onions, carrots, and potatoes at the bottom of the crockpot to act as a natural roasting rack.
  5. Place the seared roast on top of the vegetables.
  6. Whisk the beef broth and apple cider vinegar together; pour over the meat. Tuck in the garlic cloves, rosemary, thyme, and bay leaves.
  7. Cover and cook on Low for 8 hours.