Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 2 large sweet potatoes (approx 700g), peeled and cut into 1-inch chunks
  • 1 large yellow onion, coarsely diced
  • 3 large carrots, sliced into thick coins
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 cups low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the beef chuck cubes dry and season lightly. Heat avocado oil in a heavy-bottomed skillet over medium-high heat.
  2. Sear the beef in small batches until a dark, caramelized crust forms on all sides. Transfer seared beef to the slow cooker.
  3. Add the cubed sweet potatoes, diced onion, sliced carrots, minced garlic, and chopped celery to the slow cooker.
  4. In a small bowl, whisk together the beef bone broth, tomato paste, and balsamic vinegar. Pour the mixture over the beef and vegetables.
  5. Add the rosemary and thyme sprigs, salt, and black pepper. Stir gently to combine.
  6. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender and the sauce has thickened from the sweet potato starch.
  7. Remove the herb sprigs before serving. Adjust salt and pepper to taste.