Ingredients

• 4 - 5 Lbs. Chuck Roast
• Salt as needed (I use around 2 tsp.)
• Pepper as needed (I use around 1 tsp.)
• 2 Tbsp. Olive Oil or Avocado Oil or as needed
• 1 Medium Onion chopped
• ½ Lb. Carrots chopped into bite-sized pieces, peeling is optional
• 1 Cup Dry Red Wine or additional Beef Broth
• 2 Cups Beef Broth
• 2 Tbsp. Dried Parsley
• 1 tsp. Garlic Powder
• ½ tsp. Onion Powder
• ¼ teaspoon Ground Thyme
• 3 inch sprig Fresh Rosemary chopped, or 2 tsp. dried rosemary
• 2 teaspoon Worchestershire Sauce optional (omit for whole30)
• 1 tsp. Melted Butter Or Oil Of Choice optional, to thicken sauce
• 1 ½ Cups Radishes cut into quarters, optional

Directions

Slow Cooker Instructions:

1. Liberally salt and pepper the roast and set aside.
2. Heat the oil in a very large pot or dutch oven over medium-high heat.
3. Add the onion and carrots and cook until onions become tender, 3 to 5 minutes. Pour into greased or lined slow cooker. Remove pot from heat and set aside.
4. Stir in the wine (if using), beef broth, parsley, garlic powder, onion powder, thyme, rosemary, and Worchestershire into the slow cooker.
5. Place pot back over the heat and add more oil if needed. Once hot, sear the meat on all sides until nicely browned.
6. Place meat in the slow cooker over the other ingredients. Then, add the potatoes or radishes, if using.
7. Cover and cook on low 9-11 hours or high 5-6 hours. Remember that a dry roast is a result of undercooking not overcooking! Once done, remove roast to a large bowl and shred with 2 forks. Serve alongside the carrots, onion, potatoes or radishes (if using) and juice from the slow cooker.
8. To thicken the liquid (optional): Turn the slow cooker on high. In a small bowl, mix together the xanthan gum and oil. After the roast is removed, stir the mixture into the liquid and stir until thickened, 3 - 5 minutes. If your slow cooker doesn't get hot enough, the liquid will not thicken. If this happens, transfer the contents of the slow cooker to a pot and bring it to a boil on the stove. The liquid should thicken after a minute or two of boiling.

Instant Pot Instructions:

1. Liberally season roast with salt and pepper and chop up the carrot and onion. Set aside.
2. Add the oil to the Instant Pot and press "Saute". When Instant Pot says "Hot" add the roast and sear until brown on all sides. Set roast aside.
3. Add onion and carrots and cook until onion is soft, around 3 to 5 minutes.
4. Stir in the red wine or beef broth to de-glaze the pan, scraping the bottom of the pot to get all the yummy pieces.
5. Stir in the parsley, garlic powder, onion powder, rosemary, thyme, and Worcestershire sauce.
6. Place the beef on top, then add the potatoes or radishes, if using.
7. Lock the lid in place and set vent to "sealing". Cook on high pressure for 75 minutes. If for some reason the roast is tough after cooking (which it shouldn't be!) cook an additional 15 minutes.
8. When the Instant Pot is done cooking, allow to release pressure naturally for 10-20 minutes then release it manually. Remove roast to a large bowl and shred with 2 forks. Serve alongside carrots, onions, and potatoes or radishes and juice from the pot.
9. To thicken the liquid (optional): After roast is removed, press "cancel" on Instant Pot. Mix together the xanthan gum and oil and set the Instant Pot to "Saute". Once it says "Hot", add the mixture and stir until thickened, 2-3 minutes.