Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 2-inch chunks
  • 1 lb large carrots, peeled and cut into 1-inch rounds
  • 1 lb baby Yukon Gold potatoes, halved
  • 1 large yellow onion, coarsely chopped
  • 2 cups low-sodium beef bone broth
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the coarsely chopped yellow onions at the bottom of the slow cooker to create a base.
  2. Add the beef chunks, carrots, and halved baby potatoes on top of the onions.
  3. In a small mixing bowl, whisk together the beef bone broth, Worcestershire sauce, tomato paste, and smoked paprika. Pour the mixture over the beef and vegetables.
  4. Nestle the smashed garlic cloves, rosemary sprigs, and thyme sprigs into the liquid.
  5. Cover and cook on LOW for 8 hours (or HIGH for 4-6 hours) until the beef is fork-tender.
  6. Whisk the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker 30 minutes before serving to thicken the sauce.