Ingredients:

  • 3 lb beef chuck roast, trimmed of excess external fat
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 cup low-sodium beef bone broth
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, quartered
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby gold potatoes, halved
  • 1 cup celery, sliced into thick pieces

Instructions:

  1. Pat the beef roast completely dry with paper towels and rub salt and pepper evenly across all sides.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the roast for 4–6 minutes per side until a deep mahogany-colored crust forms, then remove and set aside.
  3. Place the quartered onions and smashed garlic at the bottom of the slow cooker to create a natural rack.
  4. Place the seared beef directly on top of the onions.
  5. Deglaze the searing skillet by pouring in the beef bone broth and apple cider vinegar, scraping up the brown bits (fond) with a wooden spoon, and pouring the liquid over the beef.
  6. Tuck the fresh rosemary and thyme sprigs around the sides of the roast.
  7. Cover and cook on Low for 8 hours.
  8. During the last 3 hours of cooking, integrate the carrots, potatoes, and celery into the pot.