Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess outer fat
  • 1/2 cup aged balsamic vinegar
  • 1 cup low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 large yellow onion, thick-wedged
  • 1 lb carrots, cut into 2-inch chunks
  • 1 tsp sea salt
  • 1/2 tsp coarse black pepper

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides aggressively with sea salt and coarse black pepper.
  2. Heat a large cast iron skillet over high heat. Sear the roast for 4–5 minutes per side until a deep, dark brown crust forms via the Maillard reaction. Searing is essential for flavor, creating a crust that slow cooking alone cannot replicate.
  3. Place the thick-wedged yellow onion and carrot chunks at the bottom of a 6-quart slow cooker to create a natural roasting rack.
  4. Set the seared beef on top of the vegetables. Pour the balsamic vinegar, beef bone broth, and Worcestershire sauce over the meat.
  5. Add the smashed garlic cloves and rosemary sprigs to the liquid. Cover and cook on 'Low' for 8 hours until the beef is fork-tender.
  6. Remove the beef and shred or slice. Serve with the braised carrots and onions, drizzling the remaining balsamic reduction from the pot over the top.