This slow cooker dish really took me by surprise. I knew it would be good, but I wasn't expecting to be jumping up and down with glee. It was inspired by "Beef Roast with Beets and Tarragon" from The Paleo Slow Cooker by Arsy Vartanian. I bought my chuck roast from Bluescreek Farm Meats, which played a huge part in the meal's magnificence. I can't recommend Bluescreek enough. This was my first time cooking with fresh tarragon, which (of course) is now my new favorite herb.
1 medium white onion, diced in mini food processor
3 tablespoons ghee (or organic unsalted butter)
3-4 lb chuck roast
6 large beets, trimmed, scrubbed and peeled
5-7 sprigs fresh tarragon
1 bay leaf
1/2 cup natural beef stock
Sea salt and freshly ground black pepper, to taste
In a large preheated stockpot over medium heat, sauté the onions in the butter for 2 minutes and transfer to a slow cooker with a slotted spoon. Increase the heat to medium-high and brown the meat on all sides (about 4 minutes per side). Place the meat in a slow cooker with the remaining ingredients and cook on low for 6-8 hours. Season with sea salt and pepper before serving.