Ingredients:

  • 1.5 kg beef chuck roast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1.5 tsp cracked black pepper
  • 1 tsp dried thyme
  • 500g cremini mushrooms, halved
  • 2 large yellow onions, sliced into thick half-moons
  • 4 cloves garlic, smashed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 250ml beef bone broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Dry the beef. Use paper towels to remove all moisture from the 1.5 kg chuck roast.
  2. Season heavily. Rub the salt, pepper, and dried thyme into every nook and cranny of the meat.
  3. Sear the roast. Heat 2 tbsp olive oil in a skillet and cook the beef 4 mins per side until a dark, mahogany crust forms.
  4. Sauté the aromatics. Remove the beef and quickly toss the 500g mushrooms and sliced onions into the hot pan for 3 mins until they just begin to soften.
  5. Deglaze the pan. Pour a splash of the 250ml bone broth into the skillet, scraping up the brown bits with a wooden spoon.
  6. Load the cooker. Place the onions, mushrooms, and smashed garlic at the bottom of the slow cooker to create a bed.
  7. Position the beef. Set the seared roast directly on top of the vegetables and pour in the remaining broth, Worcestershire, and balsamic vinegar.
  8. The long simmer. Cover and cook on low for 8 hours until the meat pulls apart with zero effort.
  9. Thicken the gravy. Remove the meat, whisk together 2 tbsp cornstarch and 2 tbsp water, and stir the slurry into the liquid.
  10. Final finish. Turn the cooker to high for 15 mins until the sauce becomes velvety and coats a spoon. Stir in fresh parsley.