Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, thickly sliced
  • 1.5 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the 2 lbs of chuck roast cubes dry with paper towels. Sprinkle the 1.5 tsp salt and 1 tsp pepper over the beef. Toss to coat every side.
  2. Sear the beef in a hot skillet for 2 minutes per side until a dark brown crust forms.
  3. Place the quartered potatoes, chopped onion, minced garlic, and sliced carrots in the bottom of the crockpot.
  4. Transfer the seared beef cubes on top of the vegetable layer.
  5. In a small bowl, combine the beef broth, Worcestershire sauce, balsamic vinegar, Dijon mustard, thyme, and rosemary.
  6. Pour a splash of the broth into your hot searing pan, scraping up the brown bits, then pour everything into the crockpot.
  7. Tuck the 2 bay leaves into the liquid. Cover and cook on LOW for 8 hours.
  8. Whisk the cornstarch and cold water together. Stir this slurry into the pot 30 minutes before serving until the liquid becomes glossy and thick.
  9. Turn off the heat and let it sit for 10 minutes. This allows the beef to reabsorb some of the juices.