1Tbcoconut oilextra virgin olive oil or other preferred cooking oil
3onionsthinly sliced
1Tbghee or butter
2cbeef broth
1TbWorcestershire sauce
1Tbapple cider vinegar or red wine vinegar
3/4teaspoondry thyme
3clovesgarlicminced
1bay leaf
2Tbtapioca starch or cornstarch
1/3ccold water
Instructions
To begin, season your chuck roast on both sides with the salt and pepper.
Heat the oil in a large cast iron skillet over medium high heat, until the oil is shimmering and hot, but not smoking.
Place your roast in the skillet and let it sit for 3-5 minutes, or until it is nicely seared. Turn it over and sear the other side. Transfer the roast to a dish and set it aside for now.
Add the ghee or butter and sliced onions to the skillet and cook on medium low heat for 5-10 minutes, or until the onions are slightly softened and a touch golden.
Place half of your onions in the slow cooker.
Place your roast into the slow cooker and top with the remaining onions.
Add in the beef broth, Worcestershire sauce, vinegar, thyme, garlic, and bay leaf.
Cover your slow cooker and set it to low. Cook for 6-8 hours.
When your roast has finished cooking, transfer it to a serving platter.
Combine the tapioca starch and cold water, whisk them smooth.
Turn your slow cooker to high and add the starch water to the broth. Let this cook for a few minutes to thicken up into a gravy.