Emulsifier Free Crockpot Italian Beef
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Learn more →Ingredients
6 servings
For the beef
- 3 lb beef chuck roast
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp olive oil
For the braise
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, smashed
- 2 medium carrots, cut into ½-inch rounds
- 1 medium zucchini, cut into ½-inch half-moons
- 2 cups bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with 1 tsp fine sea salt. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4 minutes per side, until a deep brown crust forms and the meat releases easily from the pan. Transfer the seared roast to a 6-quart slow cooker.
- 2
Add the sliced onion and smashed garlic to the same skillet over medium heat and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Scrape the onion, garlic, and any browned bits into the slow cooker.
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