Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 4 large carrots, peeled and sliced into thick rounds
  • 1 large yellow onion, diced (approx. 200g)
  • 3 cups low-sodium beef bone broth
  • 1/4 cup whole wheat flour
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 2 ribs celery, sliced
  • 1 tbsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Instructions:

  1. Pat your 3 lbs of beef chuck roast cubes completely dry with paper towels. Heat the olive oil in your skillet over medium high heat until it shimmers. Add the beef in batches — don't crowd the pan!—and sear for 3 minutes per side until a dark, mahogany crust forms.
  2. Once the meat is browned, remove it and add the diced onion and sliced celery to the same skillet. Cook for 4 minutes until the onions are translucent and fragrant. Add the garlic and tomato paste, stirring constantly for 60 seconds until the paste turns a deep brick red. Pour in 1/2 cup of the bone broth to scrape up all the brown bits (the fond) from the bottom of the pan.
  3. Place the cubed Yukon Gold potatoes and sliced carrots into the bottom of the slow cooker. Top with the seared beef and the onion mixture from the skillet. Sprinkle the 1/4 cup whole wheat flour over the ingredients and toss gently to coat.
  4. Pour in the remaining beef bone broth, Worcestershire sauce, salt, and pepper. Tuck the sprigs of thyme, rosemary, and the bay leaves into the liquid. Cover and cook on Low for 8 hours.
  5. About 10 minutes before serving, remove the woody stems of the herbs and the bay leaves. Stir in the 1 tbsp of balsamic vinegar. Taste the gravy; if it needs more brightness, add a pinch more salt.