Chuck Roast | Salt | Pepper Olive Oil | Balsamic Vinegar Beef Stock | Bay Leaves Rosemary | Garlic Powder Onion Powder | Xanthan Gum
Rinse your roast, remove hard fat, and season both sides. Warm your dutch oven over medium high heat.
Add olive oil and sear both sides of the roast. Then add bay leaves to your slow cooker and place the roast on top.
Once it comes to a boil, pour the liquid into the slow cooker. Cover and cook on high for 3-4 hours.
Remove bay leaves and break the roast into chunks. To turn the au jus into gravy, sprinkle with xanthan gum and stir to combine.