Ingredients

The following ingredients have 8 Servings
  • 3 pound chuck roast (, boneless)
  • 1 teaspoon  Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion (, chopped)
  • 4 carrots (, peeled and cut into 2 inch chunks)
  • 4 Yukon potatoes (, cut into 2 inch chunks)
  • 4 cups beef broth (*)
  • 1/4 cup tomato paste
  • 1 dried bay leaf
  • 1 teaspoon thyme
  • 4 cloves garlic (, minced)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unsalted butter (, unsalted)
  • 2 tablespoons flour

Instruction

  • Preheat a large skillet or aluminum slow cooker insert on high heat.
  • Season the beef with half the salt and all the pepper.
  • Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
  • Remove the beef from the pan and add in the onions.
  • Cut the beef into 2-3 inch chunks and add it to the slow cooker.
  • Cook the onions for 3 minutes, stir then cook another 3 minutes.
  • Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
  • Stir all the ingredients until well mixed and cook on low for 7 hours.
  • In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  • Cook an additional hour or until thickened.