Adapted from: Strictly Delicious
Image credit: Strictly Delicious
There are many variations of this basic premise – sear and then finish in the oven – but if you master this, the sauces, spices, and sides are easy!
1.5 pound beef roast (or brisket)
Sea salt and ground black pepper (to taste)
1 tablespoon extra-virgin olive oil
1 cup brewed chai tea (or try with your favorite tea!)
1/2 cup beef broth
4-5 cloves of garlic
3-5 sprigs of thyme
1 bay leaf
Towel off the roast until dry. Season each side of the roast generously with sea salt and freshly ground black pepper.
Heat olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the roast to the skillet. Sear on all sides for 3-4 minutes each, or until browned. Place the roast in the slow cooker.
Add garlic cloves and thyme to the skillet and turn the heat to medium. Cook until fragrant and garlic is golden, about 2-3 minutes.
Add all ingredients to the slow cooker with the roast. Cover and cook on low for 6-8 hours. Serve drizzled with the cooking broth.