Ingredients:

  • 3.5 lb beef chuck roast, well-marbled
  • 2 tbsp avocado oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 packet (28g) dry ranch seasoning
  • 1 packet (28g) onion soup mix
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, cut into thick wedges
  • 1 lb baby carrots
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 cup beef bone broth
  • 2 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels to ensure a proper sear. Season all sides aggressively with 1 tablespoon of kosher salt and 1 teaspoon of cracked black pepper.
  2. Heat 2 tablespoons of avocado oil in a large cast iron skillet over high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep, mahogany-colored crust forms via the Maillard reaction. Remove from heat.
  3. Layer the thick onion wedges and smashed garlic cloves at the bottom of a 6-quart slow cooker. This creates a natural rack for the meat to prevent it from boiling.
  4. Place the seared chuck roast on top of the onion layer. Sprinkle the dry ranch seasoning and onion soup mix directly over the meat.
  5. Carefully pour 1 cup of beef bone broth and 2 tablespoons of Worcestershire sauce into the skillet, scrape up the brown bits, then pour it all into the crockpot with the remaining broth and Worcestershire sauce.
  6. Arrange the 1.5 lb halved Yukon Gold potatoes and 1 lb baby carrots around the sides of the beef.
  7. Cover and cook on Low for 8 hours. The low temperature is critical for the collagen-to-gelatin conversion. The roast is finished when it is easily pierced and shredded with a fork.