INGREDIENTS:
- 3 pound chuck roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion, chopped
- 4 carrots, cut into 2 inch chunks
- 4 Yukon potatoes, chopped
- 4 cups beef broth*
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 4 cloves garlic, minced
- 1 Tablespoon Worcestershire sauce
- 2 tablespoons butter, unsalted
- 2 tablespoons flour
DIRECTIONS:
- Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
- Season the beef with half the salt and all the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
- Remove the beef from the pan and add in the onions.
- Cook the onions for 3 minutes, stir then cook another 3 minutes.
- Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
- Cut the beef into 2-3 inch chunks and add it to the slow cooker.
- Stir all the ingredients until well mixed and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour or until thickened.