Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp coarse kosher salt
  • 0.5 tsp fresh cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, thickly sliced
  • 4 large carrots, cut into 1-inch rounds
  • 1 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 tbsp unsalted butter, cold and cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season with kosher salt and black pepper.
  2. Heat avocado oil in a heavy-bottomed cast iron skillet over high heat. Sear the beef in batches until a deep brown crust forms on all sides, then transfer to a plate.
  3. Place the sliced onion, carrots, and Yukon Gold potatoes in the bottom of a 6-quart slow cooker.
  4. Add the seared beef cubes on top of the vegetables.
  5. Whisk together the beef bone broth and Worcestershire sauce. Pour the mixture over the beef and vegetables. Top with minced garlic, rosemary sprigs, and thyme sprigs.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender.
  7. Discard the herb sprigs. Stir in the cold, cubed butter and fresh parsley, allowing the butter to melt and emulsify into the juices to create a glossy sauce before serving.