Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, smashed
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 lb large carrots, cut into 2-inch chunks
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 sprigs fresh sage

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels to ensure a proper sear. Season all sides aggressively with kosher salt and black pepper.
  2. Heat the neutral oil in a large cast iron skillet over high heat until shimmering. Sear the roast for 4-5 minutes per side until a deep mahogany crust develops.
  3. Place the thickly sliced yellow onions and smashed garlic cloves at the bottom of the 6-quart crock pot to create a flavor rack for the meat.
  4. Arrange the quartered Yukon Gold potatoes and 2-inch carrot chunks around the perimeter of the slow cooker.
  5. Place the seared beef roast on top of the bed of onions. Place the sprigs of rosemary, thyme, and sage directly on top of the roast.
  6. Pour the beef bone broth and Worcestershire sauce over the vegetables (avoiding pouring directly over the seared crust of the meat to maintain texture).
  7. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender and the collagen has fully broken down.