Ingredients:

  • 1.36 kg beef chuck roast, cut into 3.8 cm cubes
  • 10 cloves fresh garlic, smashed
  • 2 large yellow onions, thickly sliced
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 120 ml dry red wine
  • 475 ml low sodium beef bone broth
  • 30 ml Worcestershire sauce
  • 30 g all purpose flour
  • 30 g tomato paste
  • 450 g baby potatoes, halved
  • 4 large carrots, cut into 2.5 cm chunks
  • 30 ml vegetable oil
  • 6 g salt
  • 2 g black pepper

Instructions:

  1. Pat the 1.36 kg of cubed chuck roast dry with paper towels and season with 6 g salt and 2 g pepper.
  2. Toss the beef cubes in the 30 g of flour until lightly coated.
  3. Heat 30 ml oil in a skillet over medium high heat. Brown the beef in batches for 3 minutes per side until a dark, crusty bark forms.
  4. Remove meat and add the 2 sliced onions and 30 g tomato paste to the skillet. Cook for 2 minutes until the onions soften and the paste turns dark red.
  5. Pour in the 120 ml of red wine. Use a wooden spoon to scrape all the brown bits off the bottom until the liquid reduces by half.
  6. Place the 450 g halved potatoes and 4 sliced carrots at the bottom of the slow cooker.
  7. Add the seared beef and the onion wine mixture on top of the vegetables.
  8. Pour in the 475 ml bone broth and 30 ml Worcestershire sauce. Tuck in the rosemary and thyme sprigs.
  9. Cover and cook on Low for 8 hours until the beef is fork tender and the sauce is thick.
  10. Remove the herb stems. Stir in the remaining smashed garlic cloves. Let it sit for 10 minutes before serving.