Ingredients:

  • 3 lb beef chuck roast, trimmed of excess external fat
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 6 cloves fresh garlic, smashed
  • 1 large yellow onion, wedged

Instructions:

  1. Season the beef. Rub 1.36 kg of beef chuck roast generously with 5 ml kosher salt, 5 ml cracked black pepper, 15 ml garlic powder, 5 ml dried rosemary, and 5 ml dried thyme. Note: Press the spices into the meat so they don't just slide off in the pan.
  2. Sear the roast. Heat a skillet over medium high heat with a drizzle of oil. Sear the meat for 5-7 minutes per side until a deep, mahogany colored crust forms. Remove the meat and set it aside on a plate.
  3. Sauté the garlic. In that same skillet, toss in 6 smashed garlic cloves. Cook for 60 seconds until they smell fragrant and turn slightly golden.
  4. Deglaze the pan. Pour in 475 ml of low sodium beef broth and 30 ml of Worcestershire sauce. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom. Note: Those brown bits are concentrated flavor; don't leave them behind!
  5. Prep the base. Place the wedged yellow onion at the bottom of the crockpot. This acts as a natural trivet to keep the meat from sitting directly on the heating element.
  6. Assemble the roast. Place the seared beef on top of the onions. Surround the meat with 450 g of carrots (2 inch chunks) and 680 g of halved baby yellow potatoes.
  7. Add the liquids. Pour the deglazed broth mixture and 15 ml of apple cider vinegar over the meat.
  8. Finish with herbs. Tuck 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme into the liquid around the beef.
  9. Slow cook. Cover and cook on LOW for 8-9 hours until the beef yields effortlessly to a fork.