Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 2 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, cut into thick wedges
  • 6 cloves garlic, smashed
  • 1.5 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tbsp Kosher salt
  • 2 tsp cracked black pepper
  • 1 tbsp vegetable oil for searing

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Season the beef generously with Kosher salt and cracked black pepper.
  2. Heat a heavy-bottomed cast iron skillet over medium-high heat with a splash of oil until shimmering. Sear the beef in batches, ensuring a mahogany-colored crust forms on at least two sides.
  3. Place the thick onion wedges and smashed garlic cloves at the bottom of the slow cooker.
  4. Nestled the quartered Yukon Gold potatoes and seared beef on top of the onions.
  5. In a measuring cup, whisk together the beef bone broth, Worcestershire sauce, and soy sauce. Pour the liquid over the meat.
  6. Tuck the rosemary sprigs, thyme sprigs, and bay leaves into the liquid.
  7. Cover and cook on Low for 8 hours until the beef is fork-tender and the sauce has reduced.
  8. Remove the herbs and bay leaves, then let the pot sit uncovered for 10 minutes before serving to let the sauce thicken.