Ingredients:

  • 3 lb beef chuck roast, trimmed of excess exterior fat
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp avocado oil
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby Yukon Gold potatoes, halved
  • 1 large yellow onion, wedged
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 bay leaf

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust forms. Transfer the meat to the slow cooker.
  3. Scatter the onion wedges and smashed garlic at the bottom of the slow cooker to create a natural roasting rack. Place the seared beef on top.
  4. Surround the beef with the potato halves and carrot chunks. Tuck the rosemary, thyme, and bay leaf into the gaps.
  5. In a small bowl, whisk together the low-sodium beef broth, Worcestershire sauce, and tomato paste until smooth. Pour the mixture around the sides of the beef.
  6. Cover and cook on Low for 8 hours until the meat reaches an internal temperature of 205°F (96°C) and pulls apart effortlessly with a fork.
  7. Remove the meat and vegetables to a platter and tent with foil. Strain the cooking liquid into a saucepan.
  8. Simmer the liquid over medium-high heat for 8–10 minutes until reduced by one-third and the consistency becomes glossy and velvety. Pour the concentrated glaze over the sliced beef.