Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 2 tbsp grapeseed oil
  • 2 cups beef bone broth
  • 1 large white onion, roughly chopped
  • 6 cloves garlic, smashed
  • 2 tbsp apple cider vinegar
  • 2 dried bay leaves
  • 1 tbsp smoked paprika

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels to ensure a proper sear.
  2. Season the beef aggressively on all sides with the kosher salt and coarse black pepper.
  3. Heat 2 tablespoons of oil in a heavy-bottomed Dutch oven over high heat until shimmering.
  4. Sear the beef for 5–7 minutes per side until a deep, mahogany-colored crust forms, then remove from heat.
  5. Place the seared beef into a slow cooker (or keep in the Dutch oven) and add the beef bone broth, chopped onion, smashed garlic, apple cider vinegar, bay leaves, and smoked paprika.
  6. Cook on low for 8 hours (or 3 hours in a Dutch oven at 300°F/150°C) until the meat is fork-tender.
  7. Remove the beef and shred using two forks. Strain the braising liquid to remove solids.
  8. Toss the shredded beef back into the concentrated juices for the reabsorption phase before serving.