Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 2 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 1 tbsp coarsely cracked black peppercorns
  • 1 large yellow onion, wedged
  • 4 large carrots, cut into 2-inch chunks
  • 1½ lbs baby potatoes, halved
  • 2 cups low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the beef chuck roast dry with paper towels. Season all sides generously with 1 tbsp coarse sea salt and 1 tbsp coarsely cracked black peppercorns.
  2. Heat 2 tbsp olive oil in a large cast-iron skillet over high heat until it shimmers.
  3. Sear the roast for 4–5 minutes per side until a chestnut brown crust forms. Transfer the meat to the slow cooker.
  4. Deglaze the skillet with a splash of the 2 cups low-sodium beef broth, scraping up the brown bits (fond) from the bottom, and pour the liquid into the slow cooker.
  5. Add the remaining beef broth, 2 tbsp apple cider vinegar, 3 cloves minced garlic, and 2 sprigs fresh thyme to the slow cooker.
  6. Toss the wedged yellow onion, 4 large carrots cut into 2-inch chunks, and 1½ lbs halved baby potatoes around the beef.
  7. Cover and cook on Low for 8 hours until the beef is tender enough to be shredded with a fork and reaches a minimum internal temperature of 145°F (63°C).
  8. Carefully remove the roast and vegetables to a serving platter and tent with foil to keep warm.
  9. Strain the cooking liquid into a saucepan and bring to a light boil.
  10. In a small bowl, whisk 2 tbsp cornstarch and 3 tbsp cold water into a smooth slurry.
  11. Slowly whisk the slurry into the boiling liquid, simmering for 2 minutes until the gravy is glossy and thick. Stir in 1/2 tsp cracked black pepper.
  12. Pour the thickened gravy over the roast and vegetables on the serving platter.