Ingredients:
- 1-3 lb Chuck Roast
- 14 baby carrots, peeled
- 8 shallots, peeled
- Sea salt
- Freshly ground pepper
- Herbs de Provence
- Garlic powder
- ½ cup beef broth
- ¼ cup red wine (optional but gives a richer flavor)
- Butter, ghee or coconut oil
Instructions
1. Generously season roast with sea salt, pepper, garlic powder and herbs de
Provence.
2. Heat a cast iron pan on med/high heat.
3. When pan is hot add enough butter, ghee or coconut oil to lightly coat the
bottom on the pan.
4. Place roast in pan and brown the first side, turn over and brown the second
side (usually about 4-5 minutes a side) then place meat in slow cooker, add
broth and wine.
5. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground
pepper and herbs de Provence.
6. Place lid on crock pot and cook either 4 hours on high or 8 hours on low.
Carve beef against the grain and serve.
