Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 4 large chunks
  • 2 tbsp Avocado Oil
  • 1 tsp Coarse Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 cup Beef Bone Broth (low sodium)
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Worcestershire Sauce
  • 4 cloves Garlic, smashed
  • 2 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 1 tbsp Tomato Paste

Instructions:

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
  2. Heat the avocado oil in a skillet over medium-high heat until shimmering. Sear each side of the beef for 3-4 minutes until a deep, mahogany crust forms, then transfer the meat to the slow cooker.
  3. Lower the skillet heat to medium. Stir in the tomato paste and smashed garlic, cooking for 60 seconds until the paste turns a rusty brick red.
  4. Deglaze the pan by pouring in the beef broth and apple cider vinegar, scraping up all the browned bits (fond) from the bottom.
  5. Pour the deglazed liquid and Worcestershire sauce over the beef in the slow cooker.
  6. Tuck the rosemary and thyme sprigs around the meat.
  7. Cover and cook on LOW for 8 hours or HIGH for 4 hours. The beef is ready when it yields effortlessly to a fork.
  8. Remove the beef and herbs from the pot before serving.