Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 2 tbsp avocado oil
  • 1.5 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 lb Yukon Gold potatoes, quartered
  • 4 large carrots, peeled and cut into 1-inch thick rounds
  • 2 celery ribs, sliced into half-moons
  • 1 large yellow onion, roughly chopped
  • 2 cups low-sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 3 cloves garlic, smashed and minced
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the beef cubes bone-dry with paper towels. Heat avocado oil in a heavy-bottomed skillet until shimmering. Brown the beef in batches until a mahogany-colored crust forms on at least two sides. Transfer seared beef to a plate.
  2. Add chopped onions to the hot skillet for 2 minutes to deglaze and pick up the browned bits (fond). Stir in tomato paste and minced garlic for 30 seconds.
  3. Place the quartered potatoes and sliced carrots in the bottom of a 6-quart crockpot to act as a thermal shield.
  4. Layer the seared beef and the onion mixture over the vegetables. Pour beef broth and Worcestershire sauce over the top and tuck in rosemary sprigs.
  5. Cover and cook on LOW for 8 hours. Do not open the lid during the cooking process to maintain consistent internal temperature.