Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 4 large carrots, cut into 2-inch chunks
  • 3 stalks celery, cut into 1-inch pieces
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 2 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels to ensure a high-quality sear.
  2. Rub the kosher salt, cracked black pepper, and garlic powder into all sides of the meat, pressing firmly.
  3. Heat avocado oil in a heavy-bottomed skillet over medium-high heat. Once shimmering, sear the roast for 5 minutes per side until a deep mahogany crust develops.
  4. Place the quartered onion and smashed garlic at the bottom of a 6-quart crock pot, then place the seared roast on top.
  5. Arrange the Yukon Gold potatoes, carrots, celery, thyme, rosemary, and bay leaves around the beef.
  6. Whisk together the beef bone broth, Worcestershire sauce, and tomato paste. Pour the mixture over the meat and vegetables.
  7. Cover and cook on Low for 8 hours until the beef is fork-tender.
  8. Remove the beef and vegetables to a platter. Whisk the cornstarch and cold water to create a slurry, then stir into the crock pot liquid. Cook on medium heat for 3 minutes until the gravy is thickened and silky.