Ingredients:

  • 3 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp avocado oil
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 2 tbsp balsamic vinegar
  • 6 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 large yellow onions, peeled and quartered
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 3 stalks celery, cut into 1-inch pieces

Instructions:

  1. Season the beef chuck roast generously on all sides with kosher salt and black pepper. Heat oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Sear the roast for 5–7 minutes per side until a deep golden-brown crust forms via the Maillard reaction. Remove the roast from the skillet.
  3. Place the quartered onions, carrot chunks, and celery pieces at the bottom of a 6-quart slow cooker. Place the seared beef on top of the vegetables.
  4. Pour the red wine into the hot skillet used for searing, scraping up the browned bits (fond) with a wooden spoon. Pour this deglazing liquid over the beef in the slow cooker.
  5. Add the beef bone broth, balsamic vinegar, smashed garlic, rosemary, and thyme to the slow cooker. Cover and cook on Low for 8 hours until the meat is fork-tender.
  6. Carefully remove the meat and vegetables to a serving platter. Strain the braising liquid into a saucepan and simmer over medium heat for 10 minutes to reduce into a glossy jus. Drizzle the sauce over the roast before serving.