Ingredients:

  • 3 lb Beef Chuck Roast
  • 2 tbsp Avocado oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 cup low-sodium beef bone broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar-free Worcestershire sauce
  • 4 cloves garlic
  • 1 small yellow onion
  • 1 lb radishes
  • 2 cups celery
  • 1 cup carrots
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions:

  1. Season the beef chuck roast generously on all sides with salt and pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering.
  3. Sear the meat for 4–6 minutes per side until a deep, mahogany-colored crust forms. Remove meat and set aside.
  4. Deglaze the pan by pouring in 2 tbsp of the beef broth, scraping up all the browned bits (fond) with a wooden spoon.
  5. Place the quartered onions and smashed garlic at the bottom of the slow cooker.
  6. Nestle the seared roast on top of the aromatics.
  7. Arrange the halved radishes, celery, and carrots around the beef.
  8. Whisk together the remaining beef broth, apple cider vinegar, and Worcestershire sauce. Pour the liquid over the roast.
  9. Top with fresh rosemary and thyme sprigs.
  10. Cover and cook on Low for 8 hours (preferred) or High for 4–5 hours.
  11. Remove the meat and vegetables to a serving platter and tent loosely with foil before serving.