Ingredients:

  • 2.5 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup milk

Instructions:

  1. Heat oil in a skillet over medium-high heat. Season beef with salt, pepper, garlic powder, and onion powder.
  2. Sear beef in batches until browned, about 3-4 minutes per side. Transfer seared beef to the slow cooker.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, soy sauce, tomato paste, and thyme. Pour the sauce over the beef in the slow cooker.
  4. Cover and cook on low for 6-8 hours or until the beef is tender and easily shreds with a fork. Check for seasoning, adjusting if necessary.
  5. In a large mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Stir in milk until combined. Form the dough into a ball.
  7. On a floured surface, roll out the dough into a rectangle. Cut into strips and tie each strip into a knot. Place knots on a baking sheet lined with parchment paper.
  8. In the last hour of cooking the beef, add the knots to the slow cooker or place them in the oven preheated to 375°F (190°C) for 15-20 minutes until golden.
  9. Remove beef and knots from the slow cooker. Let beef rest briefly before slicing. Serve beef with knots on the side, drizzling sauce over the top.