Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp grapeseed oil
  • 2 tbsp tomato paste
  • 3 cloves garlic, smashed
  • 1 large yellow onion, cut into thick wedges
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Season all sides aggressively with 2 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp high-smoke point oil in a large cast iron skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a dark, mahogany-colored crust forms. Transfer the roast to the slow cooker.
  3. In the same skillet, add the onion wedges and tomato paste. Sauté for 2 minutes until the paste darkens. Add smashed garlic and cook for 30 seconds until fragrant.
  4. Deglaze the skillet with 1 cup dry red wine, scraping up the browned bits (fond) from the bottom. Pour the mixture into the slow cooker.
  5. Add the beef bone broth, Worcestershire sauce, halved Yukon Gold potatoes, and 2-inch chunked carrots to the slow cooker. Nestled the thyme and rosemary sprigs into the liquid.
  6. Cover and cook on LOW for 8 hours until the beef is fork-tender and the collagen has fully converted to gelatin.
  7. Remove the beef and vegetables to a platter. Skim fat from the remaining liquid and serve as a natural gravy over the meat.