INGREDIENTS

• The Roast
• 2 envy™ apples, large diced
• 1-1.5 kg beef chuck roast
• 3 tbsp kosher salt
• Pepper mill
• 1 bunch carrots (about 8 medium sized carrots), peeled and quartered
• 1 onion, sliced
• 2 washed potatoes large diced
• 1 head of garlic, extra skin removed and the top half removed
• 4 cups beef broth (plus more if you have a larger slow cooker)
• 2 tbsp canola oil
• The Gravy
• 3 tbsp butter
• 3 TBSP flour
• Salt and pepper to taste
• The Garnish
• 2 tbsp freshly chopped parsley
• 1/2 cup freshly diced envy™ apples

METHOD

The Roast

• Heat a large saute pan over high heat. Add canola oil and let warm
• Meanwhile generously season all sides of the roast with salt and fresh cracked pepper
• Add the roast to the hot oil and sear on all sides until a golden crust forms (about 2 minutes per side)
• Remove the roast from the pan and place into slow cooker. Surround with the envy™ apples, carrots, potatoes, head of garlic, and then fill with enough beef broth to almost cover roast
• Let cook on low for 8 hours or until a fork can easily shred meat
• Remove head of garlic
• Remove 3 cups of the broth and set aside

The Gravy

• In a small pot, melt 3 tbsp butter and then whisk in 3 tbsp flour and cook for approximately 1 minute over medium heat, stirring constantly. Add broth and bring to a boil, whisking frequently. Season with salt and pepper to taste

The Garnish

• To serve, shred roast into large chunks and evenly divide among bowls. Spoon vegetables and apples around roast and then top with gravy. Garnish with freshly chopped parsley and apples