Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 4 large carrots, sliced into 1-inch rounds
  • 2 stalks celery, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions:

  1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the beef in batches until a dark crust forms on at least two sides. Transfer the browned beef to the slow cooker.
  3. Pour a splash of the beef broth into the hot skillet, scraping the bottom to release the browned bits (fond). Pour this liquid into the slow cooker.
  4. Add the cubed potatoes, carrots, celery, onion, and minced garlic to the slow cooker.
  5. In a small bowl, whisk together the remaining beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the meat and vegetables.
  6. Tuck the bay leaves, thyme, and rosemary into the liquid.
  7. Cover and cook on Low for 8 hours or High for 4 hours until the beef is fork-tender.