Slice the chuck roast into about 8 smaller pieces, pat dry with a paper towel, and season with salt and pepper. Heat a large pan on high with coconut oil (or any high heat oil), and sear the roast pieces for about 1-3 minutes on each side. Once finished, set aside, and layer in a large slow cooker (crockpot) the chopped fennel, celeriac, and carrots, with beef pieces on top. In a small bowl, whisk together the tomato paste and red wine, and pour over the chopped vegetables, and top with dried herbs, bay leaf, and green onion. Cook on low for 4-6 hours, and top with freshly chopped parsley.
Notes
We recommend using homemade bone broth to avoid consuming any garlic or onions.