Ingredients:

  • 3.5 lb beef chuck roast, well-marbled
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp avocado oil
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1.5 cups low sodium beef bone broth
  • 1 tbsp balsamic vinegar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Prepare the vegetables by cutting carrots into 2-inch sections and halving the Yukon Gold potatoes to ensure they maintain their structure during the long cook time.
  2. Pat the beef chuck roast completely dry with paper towels. Season all sides aggressively with kosher salt and coarse black pepper.
  3. Heat avocado oil in a large cast-iron skillet over high heat. Sear the beef for 4-5 minutes per side until a deep mahogany crust forms. Transfer the meat to the crock pot.
  4. Reduce skillet heat to medium. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release the browned bits (fond). Pour this liquid over the beef in the crock pot.
  5. Add the carrots, potatoes, onion, garlic, bone broth, balsamic vinegar, thyme, and rosemary to the crock pot around the beef.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender and collagen has fully transformed into gelatin.
  7. Remove the beef and vegetables to a serving platter. Whisk together cornstarch and cold water to create a slurry. Stir the slurry into the hot cooking liquid and whisk until thickened into a velvety gravy.