Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1.5 lbs baby gold potatoes, halved or quartered into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1.5 cups BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the beef cubes dry with a paper towel and season both the beef and potatoes with salt and pepper.
  2. Optional: Sear the beef cubes in a pan with olive oil over high heat for 2 minutes per side until a brown crust forms.
  3. Place the beef and potatoes in the bottom of a greased slow cooker.
  4. In a small bowl, whisk together the BBQ sauce, Worcestershire sauce, minced garlic, onion powder, and smoked paprika.
  5. Pour the glaze over the meat and potatoes, stirring gently to ensure all pieces are evenly coated.
  6. Cover and cook on Low for 7-8 hours or on High for 4 hours, until the beef is fork-tender.
  7. Give the mixture a final toss to redistribute the thickened sauce before serving.