Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 lb baby bella mushrooms, halved
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Pat the steak cubes dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat and sear the beef in batches until a dark mahogany crust forms on all sides. Transfer the browned beef to the slow cooker.
  3. Add diced onions, halved mushrooms, and minced garlic on top of the beef in the slow cooker.
  4. Whisk together beef broth, Worcestershire sauce, soy sauce, and Dijon mustard in a small bowl, then pour the mixture over the beef and vegetables.
  5. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the beef is fork-tender.
  6. Mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker and cook on High for an additional 15–20 minutes until the sauce is a glossy glaze.