Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 3 large carrots, thickly sliced
  • 2 celery stalks, thickly sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, cubed
  • 4 cups low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Dry the 3 lbs beef chuck roast thoroughly with paper towels.
  2. Heat 2 tbsp avocado oil in a large skillet over medium high heat until it begins to shimmer and wisps of smoke appear.
  3. Sear the beef cubes in batches for 3 minutes per side until a dark, crusty mahogany shell forms.
  4. Transfer the seared beef into the slow cooker.
  5. Add the diced onion, sliced carrots, and celery to the hot skillet for 4 minutes until the onion edges turn translucent and golden.
  6. Stir in the 4 cloves minced garlic and 2 tbsp tomato paste, cooking for 60 seconds until the aroma is fragrant and pungent.
  7. Pour 1 cup of the bone broth into the skillet, scraping the bottom with a wooden spoon until all the dark, flavorful bits (the fond) are dissolved.
  8. Pour the skillet liquid, remaining bone broth, cubed potatoes, Worcestershire, balsamic vinegar, and herbs into the cooker.
  9. Cover and cook on LOW for 7 hours until the beef yields to the slightest pressure of a spoon.
  10. Remove the herb sprigs and stir gently to incorporate the natural starches.