Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 medium carrots, sliced into rounds
  • 3 medium Yukon Gold potatoes, cubed
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Pat the beef cubes dry and sear them in batches until a deep brown crust forms on all sides. Transfer the browned beef to the slow cooker.
  2. In the same skillet, sauté the diced onions and celery for 3-5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste darkens. Pour the mixture over the beef in the slow cooker.
  3. Add the sliced carrots, cubed potatoes, dried thyme, smoked paprika, and bay leaves to the pot. Pour in the low-sodium beef broth until ingredients are mostly submerged.
  4. Secure the lid and set the slow cooker to Low for 8 hours (or High for 4-5 hours) until the beef is tender and shreds easily with a fork.
  5. Remove the bay leaves. Taste and adjust seasoning with salt and black pepper. For a thicker consistency, lightly crush a few potato chunks with a potato masher and stir.