Ingredients:
- 4 lb Chuck roast
- 4 tsp Sea salt
- 1 tsp Black pepper
- 2 tbsp Avocado oil
- 1 1/2 cup Radishes cut into quarters; about 1 bunch
- 1 1/2 cup Carrots sliced on the bias, 3/4″ thick; about 3 carrots
- 1/2 large Onion cut into petals
- 3 sprigs Fresh rosemary
- 4-5 sprigs Fresh thyme
- 2 cups Beef broth (or bone broth for more flavor and tenderness)
Directions
- Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
- Meanwhile, heat a tablespoon of oil in a large dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until browned. Add the radishes and carrots. Cook for about 5 minutes, until all the veggies are browned on the outside. (Veggies don’t have to be soft, just browned.)
- Transfer the veggies to the slow cooker. Arrange the veggies along the sides with a hole in the middle where the pot roast will go.
- Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides for a couple of minutes, until browned on the outside.
- Add the chuck roast to the center of the slow cooker. Arrange the veggies mostly along the sides, spooning any stuck on the bottom over the top.
- Add the beef broth. Add the fresh rosemary and fresh thyme, partially submerging in broth.
- Close the slow cooker lid. Cook for 10-12 hours on Low or 5-6 hours on High, until the beef is very tender.