Ingredients:

  • 3.5 lb boneless beef chuck roast
  • 2 tbsp avocado oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 8 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 lb gold potatoes, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 1 medium yellow onion, wedged

Instructions:

  1. Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides. Heat oil in a cast iron skillet over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep brown crust forms. Transfer the meat to the slow cooker.
  2. Pour 1/2 cup of beef broth into the hot skillet to deglaze, scraping up all the brown bits (fond) from the bottom. Stir in the tomato paste and smashed garlic for 1 minute until fragrant. Pour this concentrated mixture over the beef in the slow cooker.
  3. Place the onions, carrots, and potatoes on top of the roast. Add the remaining beef broth, rosemary, thyme, and bay leaves. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until the meat yields easily to a fork.
  4. Carefully remove the roast and vegetables to a platter and tent with foil to rest for 10 minutes. Remove the herb sprigs and bay leaves before serving.