Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1.5 lbs baby gold potatoes, halved
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce

Instructions:

  1. Heat vegetable oil in a skillet over medium-high heat until shimmering. Pat beef cubes dry with paper towels and sear in batches until a dark mahogany crust forms on all sides. Transfer seared beef to the slow cooker.
  2. In the same skillet or a small bowl, whisk together melted butter, minced garlic, thyme, rosemary, salt, and pepper. Toss the halved baby gold potatoes in the mixture until evenly coated, then layer them over the beef in the slow cooker.
  3. Whisk together beef broth, Worcestershire sauce, and soy sauce. Pour the liquid around the edges of the pot, avoiding pouring directly over the potatoes to maintain their texture.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef is fork-tender. Stir gently before serving.