Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 4 cloves garlic, smashed
  • 2 lbs Yukon Gold potatoes, cut into 1.5-inch chunks
  • 3 large carrots, cut into 1-inch rounds
  • 1 medium yellow onion, diced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil and butter in a cast-iron skillet over medium-high heat until the butter foams. Sear the beef in batches until a deep mahogany-colored crust forms on all sides, then transfer the meat to the slow cooker.
  3. Add the diced onions and smashed garlic to the slow cooker. Surround the meat with the potato chunks and carrot rounds.
  4. Pour in the beef broth and Worcestershire sauce, ensuring the liquid partially covers the ingredients. Place the rosemary and thyme sprigs on top.
  5. Cover and cook on Low for 8 hours. Remove the herb sprigs before the final step.
  6. Turn the slow cooker to high. Mix cornstarch with cold water to create a slurry and stir it into the pot. Simmer for another 15-20 minutes until the gravy thickens.