Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp avocado oil
  • 1 large yellow onion, thick wedges
  • 4 large carrots, cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved
  • 4 cloves garlic, smashed
  • 1 tbsp tomato paste
  • 2 cups gluten-free beef broth
  • 1 tbsp apple cider vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Season the beef heavily on all sides with kosher salt and cracked black pepper.
  2. Heat avocado oil in a skillet over medium-high heat. Sear the beef for 5-7 minutes per side until a deep mahogany crust forms, then remove and set aside.
  3. In the same pan, sauté onion wedges and smashed garlic for 3 minutes. Stir in tomato paste and cook for 1 minute until dark brick red.
  4. Deglaze the pan by pouring in the apple cider vinegar, scraping the bottom to release the fond.
  5. Place halved baby potatoes and carrot chunks at the bottom of the slow cooker or Dutch oven.
  6. Place the seared beef on top of the vegetables. Pour over the gluten-free beef broth and the pan deglazing liquid.
  7. Tuck rosemary and thyme sprigs around the beef. Cover and cook on low for 6 hours (slow cooker) or 3 hours (Dutch oven at 325°F).
  8. Remove the beef and vegetables from the pot and set aside.
  9. Whisk together cornstarch and cold water to create a slurry. Gradually whisk the slurry into the cooking liquid over medium heat until the gravy is glossy and thickened.