What You’ll Need
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3 lb Grass-Fed Rump or Chuck Roast
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1 large onion, sliced
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3–4 carrots, cut into chunks (or 16 oz baby carrots)
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1 lb potatoes, cut into 1" pieces
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2 stalks celery, chopped
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4 cloves garlic, crushed or diced
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24 oz beef broth
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8 oz red wine
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1 Tbsp salt
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2 tsp ground black pepper
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2 tsp sweet paprika
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2 Tbsp extra virgin olive oil or tallow
Optional:
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2 sprigs rosemary & thyme (place on top of roast while cooking)
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Fresh parsley for garnish
Note: If using chuck steak instead of a roast, use half the recipe.
Let’s Cook
1. Season the Roast
Pat the roast dry, then rub all sides with salt, pepper, and paprika.
2. Sear the Meat
Heat oil in a large Dutch oven or skillet over high heat. Sear the roast 1 minute per side until browned and a crust forms.
3. Build the Base
Remove the roast and place in crock pot set to low. In the same pan, sauté onion, carrot, celery, and garlic for ~3 minutes.
4. Deglaze
Add beef broth and red wine to the pan, scraping up browned bits. Pour veggies and liquid into crock pot with roast.
5. Slow Cook
Cover and cook on low for 6–8 hours. If roast is not fully submerged, flip halfway through.
6. Add Potatoes
One hour before serving, add potatoes to the crock pot. Make sure they are fully submerged in the broth.
7. Serve
Once the roast is fork-tender, remove and slice or shred. Return to broth with veggies, garnish with parsley, and serve warm.
