1lb.Pearl Onionsor 1 Large Yellow Onion, quartered
2cupsBeef BrothWhole30 approved
½cupCoconut Aminos
2Tbsp.Avocado Oil
2Tbsp.Fresh Rosemary
2Tbsp.Fresh Italian Parsley
1.5Tbsp.Fresh Thyme
½Tbsp.Garlic Powder
2tsp.Ground Black Pepper
1tsp.Himalayan Pink Salt
Instructions
Heat a skillet over medium-high heat, once heated add avocado oil.
Next, pat dry chuck roast and place in prepped skillet (don’t move/reposition once it’s placed). Let sear ~3 minutes on each side until browned all over. Remove meat from skillet and set aside, keeping skillet over heat.
Next, add carrots and onions to skillet. Let sauté ~3 minutes then remove from heat.
To a slow cooker, add all ingredients except for seared chuck roast. Stir to combine.
Now, nestle seared chuck roast into center of veggies/broth mixture and cover with lid. Set slow cooker on “low” and let slow cook 6 hours or until meat is tender and shreds easily.