Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess external fat
  • 1 tbsp kosher salt
  • 2 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 2 large yellow onions, sliced thin
  • 8 fresh garlic cloves, sliced into thick chips
  • 1 cup low-sodium beef bone broth
  • 2 tbsp apple cider vinegar
  • 2 bay leaves

Instructions:

  1. Prep the meat. Pat the 3 lbs beef chuck roast completely dry with paper towels. Note: Surface moisture creates steam, which prevents a proper sear.
  2. Apply the rub. Combine the kosher salt, cracked black pepper, and garlic powder in a small bowl. Rub this mixture into every nook and cranny of the beef.
  3. Sear the beef. Heat a skillet over high heat with a splash of oil. Sear the roast for 4 minutes per side until a dark, mahogany crust forms.
  4. Build the base. Place half of the sliced yellow onions and half of the garlic chips in the bottom of your slow cooker.
  5. Transfer the roast. Place the seared beef directly on top of the onion bed.
  6. Add the liquids. Pour the 1 cup beef bone broth and 2 tbsp apple cider vinegar around the sides of the beef, not over the top. Note: Pouring over the top washes off your seasoning crust.
  7. Layer the aromatics. Pile the remaining onions, garlic chips, and the 2 bay leaves on top of the roast.
  8. The long wait. Cover and cook on Low for 8 hours until the meat yields to the slightest pressure.
  9. Rest and shred. Remove the roast to a large bowl and let it sit for 15 minutes. Shred the meat into thick strands using two forks.
  10. The final toss. Return the shredded meat to the slow cooker and toss it with the remaining juices until every strand is glossy and wet.