Ingredients:
- 3 lbs beef chuck roast, cut into 1.5-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- 2 tbsp avocado oil
- 1 lb Yukon Gold potatoes, quartered
- 4 large carrots, cut into 1 inch rounds
- 2 stalks celery, thickly sliced
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, smashed and minced
- 2 tbsp tomato paste
- 3 cups low-sodium beef bone broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions:
- Dredge the beef. Toss the 3 lbs of cubed chuck roast in a bowl with the 1/4 cup flour and 1 tsp smoked paprika until every side is dry and coated.
- Sear the meat. Heat 2 tbsp avocado oil in your skillet over medium high heat. Add the beef in batches until a deep brown crust forms. Note: Don't crowd the pan or the meat will boil in its own juices.
- Sauté the aromatics. In the same pan, toss in the onion and celery for 3 minutes until the onion edges start to soften.
- Toast the paste. Add the 2 tbsp tomato paste and 4 cloves of minced garlic to the skillet, stirring for 60 seconds until the paste turns a dark brick red.
- Deglaze the skillet. Pour a splash of the beef broth into the hot skillet, scraping up all those dark, stuck on bits until the bottom of the pan is clean.
- Load the crockpot. Place the potatoes and carrots at the bottom of the slow cooker. Top with the seared beef and the sautéed onion mixture.
- Add the liquids. Pour in the remaining beef bone broth and 1 tbsp Worcestershire sauce until the liquid almost covers the solids.
- Season and tuck. Place the 2 sprigs of thyme and 1 bay leaf on top. Cover and set to low for 8 hours until the beef yields to a fork with zero resistance.
- Prepare the slurry. In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until a smooth, milky liquid forms.
- Thicken the gravy. Stir the slurry into the slow cooker 30 minutes before serving. Increase heat to high until the sauce becomes glossy and coats a spoon.