4lbs beef chuck roast

2t salt

1t pepper

2T avocado oil

2 to 3 bunches radishes, cut in half

1/2lb mushrooms, sliced

2c carrots, sliced 1” thick, about 4 carrots

2 to 3 large shallots, cut into petals (or 1/2 large onion)

3 sprigs fresh rosemary (or 2t dried)

4 to 5 springs fresh thyme (or 1t dried)

1 bay leaf

1c beef broth

Season the roast with salt and pepper on all sides, rubbing it in. Let sit for 30 to 45 minutes to come to room temperature.

Heat 1T oil in a large stock pot over medium-high heat. Add the shallots/onion and cook until browned, stirring occasionally, about 5 minutes.

Remove the onions and place in a bowl. Add the radishes, mushrooms and carrots and cook until browned, about 7 minutes.

Transfer the remaining veggies to a bowl.

Add 1T oil to the pot and sear the chuck roast on all sides until browned, about 2 minutes per side.

Place the chuck roast in the bottom of the crock pot. Arrange the veggies around the sides and top.

Add the beef broth, rosemary, thyme and bay leaf. Make sure the herbs are submerged in the broth.

Cook for 10 to 12 hours on low (preferred) or 5 to 6 hours on high.