Crockpot Italian Beef
For the beef:
* 3 lbs beef chuck roast (trimmed of excess fat)
* 1 medium onion, thinly sliced
* 4 cloves garlic, minced
* 1 cup beef bone broth (anti-inflammatory + protein boost)
* 2 tbsp balsamic vinegar (Mediterranean touch)
* 1 tbsp tomato paste
* 2 tsp dried oregano
* 1 tsp dried basil
* 1 tsp dried thyme
* 1 tsp crushed red pepper flakes (optional, for heat)
* 2 bay leaves
* Sea salt + black pepper, to taste
* 2 tbsp olive oil (or avocado oil)
Instructions
Prep the beef
* Cut roast into 3–4 large chunks.
* Pat dry and season generously with salt + pepper.
OPTIONAL: Sear the beef
* Heat olive oil in a skillet over medium-high.
* Sear beef chunks on all sides, 2–3 min per side, until browned.
* Transfer to crockpot.
Build the flavor base
* To the crockpot, add sliced onion, garlic, broth, balsamic vinegar, tomato paste, oregano, basil, thyme, and red pepper flakes.
* Stir gently. Place bay leaves on top.
Slow cook
* Cover and cook:
* Low: 8–9 hours
* High: 4–5 hours
* Beef should shred easily with forks when done.
* Remove bay leaves.
* Shred beef inside crockpot, mixing it into the sauce.
Serve
* Divide spaghetti squash into bowls.
* Top with shredded Italian beef + extra sauce.
* Optional garnish: fresh parsley, chopped olives, or a sprinkle of Parmesan
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