Ingredients:

  • 2.5 lbs beef chuck roast, cubed into 1.5-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 medium yellow onion, thickly sliced
  • 6 tbsp unsalted butter, cubed and divided
  • 6 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from the stem
  • 1 tsp smoked paprika
  • 1/2 cup low sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the 2.5 lbs of cubed chuck roast bone dry with paper towels.
  2. Toss the beef cubes with 1 tsp sea salt, 1/2 tsp cracked black pepper, and 1 tsp smoked paprika.
  3. Heat a skillet over high heat with a splash of oil. Sear the beef in batches until a dark brown crust forms on all sides.
  4. Lower the heat and add 2 tbsp of the butter, the sliced onion, and the 6 cloves of minced garlic. Cook until the onions are translucent and fragrant.
  5. Pour the 1/2 cup of beef bone broth and 2 tbsp Worcestershire sauce into the hot skillet, scraping up the browned bits.
  6. Place the 1.5 lbs of quartered Yukon Gold potatoes at the bottom of a slow cooker.
  7. Place the seared beef and the onion mixture over the potatoes.
  8. Sprinkle the 1 tbsp rosemary and 1 tbsp thyme over the top.
  9. Place the remaining 4 tbsp of cubed butter across the surface of the meat.
  10. Cover and cook on 'Low' for 7 hours until the beef is tender and the potatoes are buttery.