Ingredients:

  • 1.4 kg (3 lbs) beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 30g (1/4 cup) all-purpose flour
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) coarsely ground black pepper
  • 680g (1.5 lbs) Yukon Gold potatoes, halved or quartered
  • 3 medium carrots, peeled and cut into 1-inch thick rounds
  • 2 stalks celery, sliced into 1/2-inch half-moons
  • 1 large yellow onion, chopped into large chunks
  • 4 cloves garlic, smashed and minced
  • 355ml (1.5 cups) low-sodium beef bone broth
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tbsp (15ml) balsamic vinegar
  • 2 tbsp (32g) tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 dried bay leaf

Instructions:

  1. Place the chopped onions, carrots, and celery at the bottom of a 6-quart or larger slow cooker to serve as a base for the meat.
  2. In a large mixing bowl, toss the beef chuck cubes with flour, salt, and black pepper until all pieces are thoroughly coated.
  3. Layer the coated beef over the aromatic vegetables in the slow cooker, followed by the uniform pieces of Yukon Gold potatoes.
  4. In a separate bowl, whisk together the beef bone broth, Worcestershire sauce, balsamic vinegar, and tomato paste until well combined.
  5. Pour the flavor-concentrated liquid over the beef and vegetables, then nestle the rosemary, thyme, and bay leaf into the pot.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the collagen has converted to gelatin and the beef is fork-tender.