Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup cornstarch
  • 3 tbsp cold water
  • cooked white rice

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the beef to the slow cooker.
  3. In the same skillet, sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
  4. Pour the onion and garlic mixture over the beef in the slow cooker. Stir in the beef broth, Worcestershire sauce, soy sauce, and dried thyme. Add the bay leaf.
  5. Cover and cook on LOW for 7-8 hours (or HIGH for 4 hours) until the beef is fork-tender.
  6. Remove the bay leaf. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  7. Stir the slurry into the slow cooker and cook on HIGH for an additional 15-30 minutes until the gravy is thick and glossy.
  8. Serve the beef and gravy over cooked white rice.