Ingredients:

  • 3.5 lb beef chuck roast
  • 1 tbsp fine sea salt
  • 2 tsp cracked black pepper
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme, leaves stripped
  • 6 cloves garlic, finely minced
  • 3 tbsp unsalted butter, softened
  • 2 tbsp avocado oil
  • 1 large yellow onion, thickly sliced
  • 1 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 lb baby gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, salt, and pepper to create a thick paste. Rub the mixture over all sides of the beef.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Once shimmering, sear the beef for 4-5 minutes per side until a deep mahogany crust develops. Transfer the seared roast to the slow cooker.
  3. Add the sliced onions, halved potatoes, and carrot chunks around the beef in the crockpot.
  4. Pour the beef bone broth into the hot skillet used for searing to deglaze, scraping up the brown bits (fond). Stir in the Worcestershire sauce.
  5. Pour the deglazing liquid over the roast and vegetables. Cover and cook on Low for 8 hours until the beef is fork-tender.