Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1.5 lbs Yukon Gold potatoes, quartered into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 cup unsalted butter, sliced into pats
  • 6 cloves garlic, smashed and minced
  • 1/4 cup low sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with kosher salt and black pepper.
  2. Heat avocado oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on all sides. Transfer seared beef to a plate.
  3. Place the quartered Yukon Gold potatoes in the bottom of a 6-quart slow cooker.
  4. Layer the seared beef cubes on top of the potatoes.
  5. In a small bowl, whisk together the beef bone broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the beef and potatoes.
  6. Distribute the minced garlic and pats of unsalted butter evenly over the top of the beef.
  7. Cover and cook on Low for 7 hours until the beef is fork-tender.
  8. Toss gently to coat everything in the garlic butter sauce and garnish with fresh parsley before serving.