Ingredients:

  • 2.5 lbs Beef Chuck Roast, cut into 1-inch cubes
  • 2 tbsp Avocado Oil
  • 1 tsp Kosher Salt
  • 0.5 tsp Coarsely Ground Black Pepper
  • 0.25 cup Beef Bone Broth
  • 0.5 cup Unsalted Grass-Fed Butter, cubed and chilled
  • 6 cloves Fresh Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme or Rosemary
  • 1 tbsp Fresh Italian Parsley, chopped
  • 0.25 tsp Red Pepper Flakes (optional)

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Season generously with kosher salt and black pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the beef cubes in batches, avoiding crowding the pan, until a deep mahogany crust forms on at least two sides. Transfer seared beef to the slow cooker.
  3. Pour the beef bone broth into the hot skillet, using a spatula to scrape up the browned bits (fond) from the bottom. Pour this liquid over the beef in the slow cooker.
  4. Add the Worcestershire sauce and dried herbs (thyme or rosemary) to the slow cooker. Cover and cook on Low for 6 hours (or High for 4 hours) until the beef is fork-tender.
  5. During the final 30 minutes of cooking, stir in the minced garlic and the cold, cubed butter. Stir gently as the butter melts to create a glossy emulsion with the beef juices.
  6. Finish with fresh Italian parsley and red pepper flakes before serving.