Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 lb red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet beef onion soup mix
  • 1/2 cup beef broth
  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 4 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium high heat.
  2. Sear the beef cubes in batches until a mahogany colored crust forms on all sides. Note: Crowding the pan steams the meat instead of searing it.
  3. Transfer the seared beef to the slow cooker.
  4. Add the cubed red potatoes, diced onion, minced garlic, onion soup mix, beef broth, and black pepper to the slow cooker.
  5. Stir gently until the steak bites and potatoes are evenly coated in the seasoning.
  6. Cover and cook on Low for 7–8 hours or High for 4 hours.
  7. Check the meat until the potatoes are fork tender and the beef yields easily to slight pressure.
  8. Stir in the melted butter and garlic powder just before serving.
  9. Garnish with fresh parsley and serve immediately.