Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 large Yellow Onion, thick-cut wedges
  • 2 tbsp Tomato Paste
  • 2 tbsp Worcestershire Sauce
  • 1.5 lbs Yukon Gold Potatoes, halved or quartered into 1-inch chunks
  • 3 large Carrots, peeled and cut into 1-inch thick rounds
  • 4 cloves Garlic, smashed and peeled
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 2 cups Low-sodium Beef Bone Broth
  • 1 tbsp Brown Sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Water

Instructions:

  1. Cut the beef chuck roast into 1.5 inch cubes.
  2. Season the beef with fine sea salt and cracked black pepper until every piece is evenly coated.
  3. Heat a large skillet over medium high heat with a splash of oil. Brown the beef in batches until a dark, flaky crust forms on all sides.
  4. Add the yellow onion and tomato paste to the skillet for 2 minutes, until the paste turns a deep rust color.
  5. Pour in a splash of the beef bone broth and scrape the bottom until the savory browned bits dissolve.
  6. Layer the Yukon Gold potatoes and carrots in the slow cooker.
  7. Add the beef, garlic, Worcestershire sauce, brown sugar, and remaining broth to the slow cooker, ensuring the liquid partially covers the meat.
  8. Place the fresh thyme and rosemary sprigs on top.
  9. Cover and cook on Low for 8 hours until the beef is tender and gives no resistance.
  10. Whisk together the cornstarch and water, then stir into the pot for 15 minutes until the liquid becomes glossy and velvety.