Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 lbs baby gold potatoes, halved
  • 8 oz cremini mushrooms, quartered
  • 4 cloves garlic, minced
  • 1 small yellow onion, diced
  • 4 tbsp unsalted butter, melted
  • 1 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Heat vegetable oil in a skillet over medium high heat. Pat beef dry with paper towels and season with salt and pepper.
  2. Brown the beef in batches until a deep mahogany crust forms on all sides. Transfer the meat to the slow cooker. Note: Don't crowd the pan or the meat will steam instead of sear.
  3. Scatter the halved baby gold potatoes, quartered cremini mushrooms, diced onion, and minced garlic over and around the beef.
  4. Whisk together melted butter, beef broth, Worcestershire sauce, soy sauce, and dried thyme in a bowl.
  5. Pour the liquid mixture over the meat and vegetables.
  6. Cover and cook on Low for 7-8 hours or on High for 4 hours until the beef easily pulls apart with a fork.
  7. Thirty minutes before serving, whisk cornstarch and water together to create a slurry.
  8. Stir the slurry into the slow cooker.
  9. Cover and cook on High for the remaining 30 minutes until the sauce is glossy and thickened.