Ingredients:

  • 2 lbs beef chuck roast or cube steak, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1.5 lbs baby gold potatoes, halved
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 8 oz baby carrots, peeled
  • 1/2 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 3 tbsp unsalted butter, melted
  • 1 tsp dried thyme or rosemary
  • 1 tsp cornstarch

Instructions:

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Note: Dry meat sears better than damp meat.
  2. Heat olive oil in a cast iron skillet over medium high heat. Sear the beef in batches for 3-4 minutes per side until a deep mahogany crust forms. Transfer the beef to the slow cooker.
  3. Toss the halved potatoes, diced onions, and carrots into the slow cooker around the beef. Scatter the minced garlic over the top.
  4. Whisk together the beef broth, Worcestershire sauce, melted butter, and herbs in a bowl.
  5. Pour the liquid mixture evenly over the meat and vegetables.
  6. Cover and cook on Low for 6 hours until the beef yields easily to a fork.
  7. Carefully remove the meat and potatoes to a large platter.
  8. If the sauce is too thin, whisk 1 tsp cornstarch with 1 tbsp water. Stir the slurry into the pot and turn the heat to high for 10 minutes until the glaze bubbles and looks glossy.