Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 large yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 3 tbsp harissa paste
  • 2 tbsp tomato paste
  • 1 cup unsweetened grape juice
  • 3 cups low-sodium beef broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley

Instructions:

  1. Pat the beef chuck roast dry with paper towels, cut into 4 large chunks, and season generously with 1 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear the beef chunks for 3–5 minutes per side until a deep, chestnut brown crust forms. Transfer the meat to a slow cooker.
  3. In the same skillet, add the diced yellow onion, 1-inch carrot chunks, and sliced celery. Sauté for 5 minutes until softened.
  4. Stir in the minced garlic, 3 tbsp harissa paste, and 2 tbsp tomato paste. Cook for another 2 minutes, stirring constantly, until the paste smells nutty and darkens in color.
  5. Deglaze the skillet by pouring in 1 cup unsweetened grape juice, scraping all the browned bits from the bottom. Pour this mixture over the beef in the slow cooker.
  6. Stir in 3 cups low-sodium beef broth, 1 tsp ground cumin, and 1 tsp smoked paprika, then tuck 2 bay leaves into the liquid.
  7. Cover and cook on Low for 8 hours (or High for 4–5 hours) until the meat is fork-tender and reaches an internal temperature of at least 145°F/63°C.
  8. Remove the beef and bay leaves from the pot. Stir 1 tbsp fresh lemon juice into the remaining sauce.
  9. Shred the beef slightly with two forks or slice into thick rounds. Return the meat to the pot and garnish with 1/4 cup chopped fresh parsley.