Description

A succulent and tender Crock Pot Chuck Roast slow-cooked with aromatic vegetables and herbs, emphasizing comfort and clean nutrition.

Ingredients

Scale

3–4 lbs Grass-Fed Chuck Roast
4 large Organic Carrots
2 medium Yellow Onions
6 cloves Garlic Cloves
1 cup Beef Bone Broth
3 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
1/2 cup Red Wine (Dry)
1.5 tsp Celtic Sea Salt
1 tsp Black Pepper
2 tbsp Avocado Oil

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Instructions

Remove the roast from the refrigerator 20 minutes before cooking. Pat it dry and season with sea salt and black pepper
Heat avocado oil in a skillet over medium-high heat and sear the beef for 4-5 minutes per side until browned
Place the roast in the slow cooker and deglaze the pan with red wine, scraping up brown bits
Surround the beef with carrots, onions, and garlic, then add rosemary and thyme on top
Pour in the beef bone broth, making sure it's at least a third of the meat's height
Cover and cook on low for 8-10 hours
Once done, remove the meat, let it rest for 10 minutes, then shred or slice

Notes

For a different flavor, substitute red wine with broth and balsamic vinegar.

For more fiber, add parsnips or rutabagas.

Prep Time: 15 mins
Cook Time: 8-10 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 3g
Sodium: 540mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 34g
Cholesterol: 90mg