Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels and season evenly with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a skillet over medium-high heat. Brown the beef in batches until mahogany-colored and crusty, then transfer to the slow cooker.
  3. Add diced onion and minced garlic to the slow cooker.
  4. Pour in beef broth, Worcestershire sauce, soy sauce, and thyme. Add bay leaves.
  5. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  6. Remove the bay leaves from the pot.
  7. Whisk cornstarch and cold water in a small bowl until smooth, then stir the slurry into the slow cooker.
  8. Cover and cook on High for an additional 15–30 minutes until the sauce is thick and glossy.