Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch chunks
  • 1/4 cup all-purpose flour
  • 1 envelope (1 oz) dry onion soup mix
  • 1 tsp cracked black pepper
  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 3 large carrots, sliced into 1/2-inch coins
  • 2 celery stalks, roughly chopped
  • 1 medium yellow onion, roughly diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme

Instructions:

  1. Place the beef chuck roast chunks in a large mixing bowl or a gallon-sized zip-top bag. Add the flour, dry onion soup mix, and black pepper. Toss or shake until every piece of meat is thoroughly and evenly coated.
  2. Dice the 1 medium yellow onion and mince 3 cloves of garlic. Place them at the bottom of the slow cooker insert. This allows the aromatics to be closest to the heating element for maximum flavor extraction.
  3. Layer the potatoes, sliced carrots, and chopped celery in the slow cooker. This ensures the root vegetables are closest to the heat source for even cooking.
  4. Place the flour-coated beef chunks on top of the vegetable layer. Add any remaining flour mixture from the bowl/bag into the pot to assist with thickening.
  5. In a separate container, whisk together the low-sodium beef broth, tomato paste, Worcestershire sauce, minced garlic, and dried thyme. Pour the liquid mixture over the beef and vegetables.
  6. Cover the slow cooker and cook on Low for 8 hours until the beef is fork-tender and the sauce has reached a thick, velvety consistency.
  7. Stir gently before serving to incorporate the rendered juices and thickened gravy.