Instructions
2-3 lbs chuck roast,Salt and ground black pepper
Heat oil over medium-high heat in Dutch oven. Once shimmering, add the beef and sear on all sides (about 2-3 minutes per side, while searing allow the meat to sit undisturbed, moving it while it cooks will diminish the sear).
2 Tablespoons avocado or olive oil
Once seared, remove to a plate. Reduce stovetop heat to medium and toss 2 Tablespoons of butter into the skillet. Once melted, add onion and cook until softened.
3 Tablespoons butter,1 large onion
Add garlic and cook until fragrant (30 seconds).
1 ½ Tablespoons minced garlic
Add basil, thyme, paprika, salt, and pepper and stir briefly.
1 teaspoon dried basil,½ teaspoon dried thyme,½ teaspoon paprika,½ teaspoon table salt,½ teaspoon ground black pepper
Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Cook until vinegar is reduced and the steam is no longer pungent if you sniff it.
¼ cup red wine vinegar
Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them into the liquid. Add chuck roast over the veggies (and add any juices that may have pooled on the plate to the pot as well), nestling it gently into the liquid (it will not be submerged). Place remaining butter (1 Tbsp) on top of the roast.
2 cups beef broth,2 dried bay leaves,1 ½ lbs potatoes,1 lb carrots
Cover with lid, transfer to center rack of oven, and cook for 2 ½ -3 hours. Check roast by piercing/tugging with a fork. If it doesn’t come apart easily with a fork, return to the oven and cook until tender (I check every 20-30 minutes).
Once cooked, remove roast to a plate and shred, discarding any large pieces of fat. Remove bay leaf from pot then return the meat to the pot, stir and serve, garnished with parmesan cheese and parsley.
Parmesan cheese and parsley for garnish
Notes
Potatoes
I buy baby potatoes about 2” in width and cut them in half. You could alternatively use gold or red potatoes, cut into 1 ” pieces. Russet would also work but are a bit starchier and more likely to fall apart.
Slow Cooker Instructions
The best way to make this in a slow cooker is to follow steps 1-7, then transfer contents to the slow cooker, add remaining ingredients to the slow cooker (following placement instructions) and cook on low for 8 hours or high for 4-5 hours, until roast shreds easily with a fork.
The rushed way (not as flavorful, but it gets dinner on the table, ya know?): Eliminate oil and reduce vinegar to 1 Tablespoon but keep all other measurements the same. Add all ingredients to pot (placing roast on top of veggies and all of the butter on top of the roast) and cook on low for 8 hours or high for 5 hours or until roast shreds easily with a fork. It will not be as flavorful, but this is a great method for mornings when you have no time, and it’s still tasty.
Instant Pot Instructions
To make in an instant pot, first sear the seasoned roast using the “saute” function. Remove the roast and deglaze the pot with the apple cider vinegar, allowing it to reduce until no longer pungent. Add vegetables and remaining ingredients, placing the roast on top with a thick pat of butter. Secure the lid and pressure cook on “high” for 40-50 minutes, followed by natural pressure release for 15 minutes.
Storing
Store in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
Serving: 1serving | Calories: 519kcal | Carbohydrates: 33g | Protein: 35g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 703mg | Potassium: 1234mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4126IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 5mg
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