Ingredients
3lbchuck roast
1tspkosher salt
½tspblack pepper,coarse ground
1yellow onion,chopped
4carrots,cut into 2 inch chunks
4yukon potatoes,chopped
4cupsbeef broth
¼cuptomato paste
1bay leaf
1tspthyme
4cloves garlic,minced
1tbspWorcestershire sauce
2tbspbutter,unsalted
2tbspflour
Preparation
Preheat an aluminum slow cooker or cast iron skillet on high heat.
Season the beef with half the salt and all the pepper.
Add to the skillet and brown on each side for 4 to 6 minutes or until deeply browned on each side.
Remove the beef from the pan and add in the onions.
Cook the onions for 3 minutes, stir then cook another 3 minutes.
Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
Cut the beef into 2 to 3-inch chunks and add it to the slow cooker.
Stir all the ingredients until well mixed and cook on Low for 7 hours.
In a small bowl, mix the butter and flour and add it to the slow cooker and stir.
Cook for 1 more hour or until thickened.
