Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed of exterior fat and cubed
  • 1 tsp Sea Salt
  • 1/2 tsp Coarsely ground black pepper
  • 1 tbsp Extra virgin olive oil
  • 1 large Yellow onion, diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 lb Baby Yukon Gold potatoes, halved
  • 3 large Carrots, cut into 1-inch rounds
  • 2 stalks Celery, sliced
  • 1 cup Frozen peas
  • 3 cups Low-sodium beef bone broth
  • 2 sprigs Fresh thyme
  • 1 dried Bay leaf

Instructions:

  1. Pat the beef dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear meat in batches until a deep brown crust forms, then transfer to the slow cooker.
  2. In the same skillet, sauté diced onions and celery for 4 minutes. Stir in tomato paste and garlic, cooking for 1 minute until fragrant. Add 1/2 cup of broth to deglaze the pan, scraping up browned bits, and pour the mixture over the meat.
  3. Add potatoes, carrots, remaining broth, thyme, and bay leaf to the slow cooker. Stir gently, cover, and cook on Low for 7–8 hours (or High for 4 hours) until the meat is fork-tender.
  4. Fifteen minutes before serving, stir in the frozen peas. Remove the bay leaf and thyme sprigs before portioning into bowls.