Ingredients:

  • 2 lbs (900g) chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 lbs (900g) baby potatoes, halved or quartered
  • 1/2 cup (115g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Season beef cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and tomato paste, and cook for 1 minute more. Scrape up any browned bits from the bottom of the pan for extra flavor.
  3. Pour in the beef broth and red wine (if using), scraping up any remaining browned bits. Add Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
  4. Transfer the beef and sauce mixture to the slow cooker. Add the halved or quartered baby potatoes.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and the potatoes are cooked through.
  6. In a small bowl, combine melted butter, minced garlic, and chopped parsley.
  7. Drizzle the garlic butter over the beef and potatoes in the slow cooker. Stir gently to coat. Season with additional salt and pepper to taste. Serve hot.