Ingredients
Method
Season & Hard-Sear the Beef
- Pat the beef chuck roast thoroughly dry with paper towels. Season generously on all sides with coarse sea salt, black pepper, garlic powder, and onion powder.
- Heat 2 tablespoons olive oil in a large heavy skillet (or Dutch oven) over medium-high heat until shimmering. Sear the chuck roast for 4 to 5 minutes per side without moving it until a deep mahogany, caramelized crust forms. Transfer the seared roast to a plate.
Layer Crockpot & Slow Braise
- Scatter the onion wedges, carrots, and potatoes into the bottom of a 6-quart or larger oval slow cooker. Place the seared beef chuck roast directly on top of the vegetables.
- In a measuring jug, whisk together beef bone broth, tomato paste, Worcestershire sauce, and apple cider vinegar. Pour the mixture around the meat. Tuck the garlic, rosemary, thyme sprigs, and bay leaves into the liquid.
- Cover with the lid and cook on LOW for 8 to 9 hours (or on HIGH for 5 to 6 hours) until the beef is fork-tender and pulls apart effortlessly.
Shred & Simmer the Velvety Pan Gravy
- Transfer the tender beef and vegetables to a warm serving platter. Discard bay leaves and herb stems. Shred the beef into thick, succulent pieces with two forks.
- Ladle the braising juices from the slow cooker into a saucepan over medium heat. Whisk in the cornstarch slurry and simmer for 3 to 4 minutes until thick, glossy, and velvety.
- Generously ladle the warm pan gravy all over the shredded beef, carrots, and potatoes. Garnish with fresh chopped parsley and rosemary!