Ingredients:

  • 2 lbs (907g) Beef Chuck, cut into 1-inch cubes
  • 2 lbs (907g) Baby Gold Potatoes, halved
  • 3 large (450g) Carrots, cut into 1-inch chunks
  • 1 medium (150g) Yellow Onion, diced
  • 4 tbsp (57g) Unsalted Butter, melted
  • 1 cup (240ml) Low-sodium Beef Broth
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 packet (30g) Dry Onion Soup Mix
  • 4 cloves (20g) Garlic, minced
  • 1 tsp (5g) Dried Thyme
  • ½ tsp (3g) Black Pepper
  • 1 tbsp cornstarch

Instructions:

  1. In a medium bowl, whisk together the melted butter, beef broth, Worcestershire sauce, onion soup mix, minced garlic, thyme, and pepper to create the flavor base.
  2. Place the halved baby potatoes and sliced carrots at the bottom of the slow cooker. Layer the cubed beef chuck and diced onions on top.
  3. Pour the prepared glaze over the ingredients, stirring gently to ensure every piece of steak is fully coated.
  4. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  5. Carefully remove the meat and vegetables. If the sauce is too thin, whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook on high for an additional 15 minutes until glossy.