Ingredients:

  • 2.5 lbs Beef Chuck Roast, cut into 1-inch cubes
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 tbsp Avocado Oil
  • 1/2 cup Unsalted Grass-Fed Butter
  • 6 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Fresh Parsley, chopped (for garnish)
  • Red Pepper Flakes (optional garnish)
  • 1 squeeze Fresh Lemon Juice

Instructions:

  1. Pat the beef cubes dry with a paper towel to ensure proper browning. Season generously with sea salt and black pepper.
  2. Heat avocado oil in a large skillet over high heat. Sear the beef bites in batches for 2 minutes per side until a mahogany crust forms. Transfer the seared beef to the slow cooker.
  3. In a small bowl, combine the melted grass-fed butter, minced garlic, dried oregano, and smoked paprika.
  4. Drop the garlic herb butter clumps over the beef in the slow cooker. Cover and set to Low for 4 hours. Resist the urge to peek! Every time you lift the lid, you lose about 15 minutes of heat and moisture.
  5. Cover and cook on Low for 4 hours until the beef is tender and the collagen has transformed into gelatin.
  6. After 4 hours, the beef should be tender when pierced with a fork. Turn off the heat. Add a fresh squeeze of lemon juice and a handful of chopped parsley. Toss gently so the melted garlic butter coats everything in a velvety sheen.