Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp high-smoke point oil
  • 2 tbsp all-purpose flour
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 lb Yukon Gold potatoes, halved or quartered into large chunks
  • 4 large carrots, cut into 2-inch segments
  • 2 stalks celery, cut into 1-inch segments

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season aggressively with kosher salt and cracked black pepper, then dust all sides lightly with flour.
  2. Heat the oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the roast for 4 minutes per side until a dark, mahogany-colored crust forms. Transfer the meat to the crock pot.
  3. In the same skillet, add the onion wedges and sauté for 2 minutes. Pour in the red wine and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
  4. Pour the wine and onion mixture over the beef in the slow cooker. Add the smashed garlic, beef bone broth, Worcestershire sauce, and balsamic vinegar.
  5. Place the rosemary and thyme sprigs on top of the meat. Arrange the potatoes, carrots, and celery around the sides of the roast, ensuring they are partially submerged in the liquid.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has completely melted.
  7. Remove the beef and vegetables to a serving platter. Strain the remaining liquid into a saucepan and simmer to reduce into a thick gravy if desired.