1 1/2 lbs. Grass-fed Beef Chuck Roast

2 tbsp. Costalivos Blood Orange Olive Oil

1 tbsp. # 25 Reserve Balsamic Vinegar

1 c. red wine

1/2 c. chicken or beef stock

1 large sweet onion

3 medium yellow beets, greens reserved

3 large heirloom carrots

3 stalks celery

1 large rutabaga

4 sprigs thyme

1 tbsp. orange zest

2 tbsp. arrowroot powder

Coarse grey sea salt

Cracked black pepper

Chopped fresh Italian parsley for garnish


Peel and dice all vegetables in uniformly medium-size chunks and set aside. Sprinkle the roast liberally with sea salt and black pepper. Over high heat, add olive oil to the slow cooker insert and sear the meat until a rich brown crust forms on all sides. Turn the heat down and add the balsamic vinegar, red wine, and stock. Cook until the liquid has reduced by half. Add the vegetables, thyme, and orange zest on top of the roast and sprinkle with a little more salt and pepper. Cover with a lid and set the slow cooker on low for 8 hours.

When cooking is complete remove roast and vegetables from the insert, and discard the thyme sprigs. Return the remaining juices (approximately 2 cups) in the slow cooker to medium-high heat. Remove a 1/4 cup of the juice and place it in a small mug with the arrowroot powder. Stir until completely smooth, then stir back into the pot and cook until the sauce has thickened. Add more stock to thin the sauce, if necessary.

Return the roast and vegetables to the pot, breaking the meat up into smaller chunks. Stir to combine all ingredients, then serve in shallow bowls.

Suggested Side: beet greens sautéed in Costalivos Italian Herb Olive Oil or mashed cauliflower with Costalivos Garlic Olive Oil would be a perfect side dish. Garnish with fresh parsley if desired.