Ingredients:

  • 2.5 lbs beef chuck roast, cut into 1.25-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1.5 lbs baby red potatoes, halved or quartered
  • 0.5 cup low-sodium beef bone broth
  • 2 tbsp worcestershire sauce
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 sprigs fresh rosemary
  • 4 tbsp grass-fed butter, cubed
  • 2 tbsp fresh parsley, chopped
  • 1 tsp smoked paprika

Instructions:

  1. Pat beef cubes dry with paper towels. Heat avocado oil in a cast iron skillet over medium-high heat. Sear beef in batches until a deep brown crust forms on at least two sides. Transfer to the slow cooker.
  2. Deglaze the skillet with a portion of the beef broth, scraping the bottom to release the fond. Pour this liquid into the slow cooker.
  3. Add potatoes, onions, garlic, rosemary, remaining beef broth, and worcestershire sauce to the crockpot. Stir to distribute.
  4. Cover and cook on Low for 6 hours until the beef is fork-tender.
  5. Remove rosemary sprigs. Whisk in the cold, cubed butter and smoked paprika until the sauce is glossy and emulsified. Stir in fresh parsley and serve.