Ingredients:

  • 2.5 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 3 large sweet potatoes (approx 1kg), peeled and cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick coins
  • 4 cloves garlic, minced
  • 3 cups beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season with sea salt and cracked black pepper.
  2. Heat avocado oil in a heavy-bottomed skillet over medium high heat until the oil shimmers and barely wisps smoke. Sear beef in batches, until a dark brown crust develops on multiple sides. Do not crowd the pan.
  3. Transfer seared beef to the Crockpot and add 1 diced onion, 3 sliced carrots, and 3 large chunks of sweet potato.
  4. Whisk 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 4 minced garlic cloves into the 3 cups of beef bone broth.
  5. Pour the liquid over the ingredients and tuck in the thyme, rosemary, and 2 bay leaves.
  6. Cover and cook on LOW for 8 hours until the beef is tender enough to cut with a spoon.
  7. Discard bay leaves and stir gently before serving. Note: Aggressive stirring will break the sweet potatoes into a mash.