Ingredients:

  • 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 2 tbsp cornstarch
  • 0.5 cup grass-fed butter, sliced into pats
  • 6 cloves fresh garlic, minced
  • 0.25 cup low-sodium beef broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Pat the 2.5 lbs beef chuck roast dry with paper towels. Toss the beef cubes in a large bowl with the 2 tbsp cornstarch until every piece is evenly coated in a thin white film.
  2. Place the halved 1.5 lbs baby Yukon Gold potatoes at the bottom of the slow cooker insert.
  3. Add the cornstarch coated beef cubes on top of the potatoes in an even layer. Do not pack them down too tightly.
  4. In a small jar or measuring cup, whisk together 0.25 cup low sodium beef broth, 2 tbsp balsamic vinegar, and 1 tbsp Worcestershire sauce. Pour this mixture over the beef cubes.
  5. Scatter the 6 cloves of minced garlic and 1 tbsp fresh thyme leaves over the top of the meat.
  6. Lay the 0.5 cup of sliced butter pats across the surface of the beef.
  7. Cover and cook on LOW for 8 hours.
  8. Once the timer is up, gently stir the contents. The beef should be tender and the sauce should look glossy. Garnish with 2 tbsp fresh Italian parsley just before serving.