Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of excess hard fat and cut into 2-inch chunks
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, cut into thick wedges
  • 4 cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 2 cups Low-Sodium Beef Bone Broth
  • 1/4 cup Coconut Aminos or Worcestershire Sauce
  • 1 tbsp Dried Thyme
  • 2 Bay Leaves
  • 1 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1.5 lbs Small Red Potatoes, halved
  • 3 large Carrots, cut into 1-inch rounds
  • 1 tbsp Cornstarch mixed with 1 tbsp water
  • 1 handful fresh Parsley, chopped

Instructions:

  1. Pat the beef chunks completely dry with paper towels to ensure a proper crust. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear the beef in batches until a dark, mahogany crust forms on at least two sides. Transfer the seared beef to the slow cooker.
  2. In the same skillet used for the beef, add the onion wedges and tomato paste. Stir for approximately 2 minutes until the paste turns a deep brick red and the onions begin to soften, scraping up the brown bits (fond) from the bottom of the pan.
  3. Transfer the onion and tomato paste mixture to the slow cooker. Add the smashed garlic, beef bone broth, coconut aminos (or Worcestershire sauce), dried thyme, bay leaves, sea salt, and black pepper.
  4. Place the halved red potatoes and carrot rounds into the slow cooker, stirring gently to submerge them partially in the liquid.
  5. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender and the potatoes are creamy.
  6. Optional: 30 minutes before serving, whisk the cornstarch and water together and stir into the slow cooker to thicken the sauce. Remove bay leaves and garnish with fresh parsley before serving.