Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 3 large carrots, peeled and cut into thick coins
  • 1 large yellow onion, wedged
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Cut the 3 lbs of chuck roast into 2 inch cubes. Note: Keep them uniform so they cook at the same rate.
  2. Toss the beef cubes with the salt, pepper, and smoked paprika until every piece is coated.
  3. Place the wedged onion and minced garlic at the bottom of the crockpot. Note: This creates a flavorful rack for the meat.
  4. Place the 1.5 lbs of potatoes and carrot coins on top of the onions.
  5. Layer the seasoned beef cubes over the vegetables.
  6. Combine the 2 cups of broth, Worcestershire, tomato paste, soy sauce, and apple cider vinegar in a bowl until the paste is fully dissolved.
  7. Pour the liquid over the beef. It won't cover everything, and that is okay!
  8. Tuck the rosemary and thyme into the liquid.
  9. Cover and cook on LOW for 8 hours until the beef pulls apart with a fork.
  10. Remove the herb sprigs , stir in the fresh parsley, and serve while the steam is rising.