Ingredients:

  • 1.36 kg beef chuck roast
  • 30 ml olive oil
  • 5 g salt
  • 5 g black pepper
  • 240 ml beef broth
  • 30 ml apple cider vinegar
  • 30 g tomato paste
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Worcestershire sauce
  • 450 g baby potatoes, whole
  • 4 large carrots, cut into 5 cm chunks
  • 16 g cornstarch
  • 30 ml cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with 5 g salt and 5 g black pepper.
  2. Heat 30 ml olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the roast in the pan and sear for 4–5 minutes per side without moving it, until a dark golden crust forms. Transfer the meat to the slow cooker.
  3. Lower the skillet heat to medium. Add the diced yellow onion and cook until translucent (about 3 minutes). Stir in the minced garlic and 30 g tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  4. Stir in 240 ml beef broth and 30 ml apple cider vinegar, scraping the bottom of the pan to release the browned bits. Stir in 1 tbsp Worcestershire sauce and pour the entire mixture over the beef in the slow cooker.
  5. Sprinkle the chopped fresh rosemary and fresh thyme over the meat. Place the whole baby potatoes and carrot chunks on top of the roast in a single layer.
  6. Cover and cook on LOW for 8–9 hours (or HIGH for 5–6 hours) until the meat yields easily to a fork and reaches a safe internal temperature of 145°F (63°C).
  7. Remove the roast and vegetables to a serving platter and let them rest for 10 minutes.
  8. In a small bowl, whisk together 16 g cornstarch and 30 ml cold water until smooth. Stir this slurry into the slow cooker liquid.
  9. Turn the slow cooker to HIGH for 15 minutes, or simmer the liquid in a saucepan, until the gravy is glossy and thick enough to coat the back of a spoon.