Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 oz onion soup mix
  • 2 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 3 sprigs fresh thyme
  • 1 lb baby Yukon Gold potatoes
  • 4 large carrots, cut into chunks
  • 1 large yellow onion, quartered

Instructions:

  1. Pat the chuck roast bone-dry with paper towels and season aggressively with kosher salt and black pepper.
  2. Heat avocado oil in a heavy skillet over medium-high heat until shimmering. Sear the beef for 4 minutes per side until a deep mahogany-colored crust forms.
  3. Deglaze the Pan. Pour a half cup of the 2 cups beef bone broth into the hot skillet while the meat is still in there. Use a wooden spoon to scrape up the brown bits. <Note: This is fond, and it's pure flavor concentrated into a liquid.>
  4. Layer the quartered onion, carrots, and potatoes at the bottom of a 6-quart slow cooker to act as a natural trivet for the meat.
  5. Place the seared chuck roast on top of the vegetable layer.
  6. Whisk together the beef bone broth, onion soup mix, and Worcestershire sauce, then pour over the roast.
  7. Add fresh thyme sprigs to the liquid, cover the slow cooker, and cook on LOW for 8 hours until the collagen has fully melted and the beef is fork-tender.
  8. Rest the Meat. Transfer the roast to a cutting board and let it rest for 10 minutes. This allows the internal fibers to relax and reabsorb those velvety juices.
  9. Final Plating. Shred the beef with two forks or slice against the grain. Serve it alongside the buttery vegetables and a generous ladle of the pot juices.