Ingredients:

  • 3 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, thick wedges
  • 4 cloves garlic, smashed
  • 3 large carrots, cut into 2-inch chunks
  • 2 stalks celery, chopped
  • 2 sprigs fresh rosemary
  • 1 cup beef bone broth
  • 1/2 cup dry red wine
  • 2 tbsp Worcestershire sauce

Instructions:

  1. Season the beef roast generously on all sides with kosher salt and black pepper.
  2. Heat oil in a large skillet over high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep golden-brown crust forms, then remove from heat.
  3. Place the onion wedges, carrot chunks, and chopped celery at the bottom of the slow cooker to create a base.
  4. Place the seared beef on top of the vegetables.
  5. In a small bowl, whisk together the beef bone broth, dry red wine, and Worcestershire sauce. Pour the liquid over the meat.
  6. Add the smashed garlic cloves and fresh rosemary sprigs to the pot.
  7. Cover and cook on Low for 8 hours until the meat is fork-tender.
  8. Remove the meat and let it rest for 10 minutes. Skim excess fat from the surface of the cooking liquid, shred the meat into large chunks, and return to the pot to combine with the juices before serving.