Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup apple cider (fresh, unfiltered is best)
- 1 cup beef broth, low sodium
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 large carrots, peeled and sliced into rounds
- 3 large russet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 2 bay leaves
Instructions
- In a large bowl or a gallon-sized plastic bag, combine the flour, salt, and pepper. Add the cubed beef chuck and toss until every piece is thoroughly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Brown the meat on all sides for about 5-7 minutes. Once browned, transfer the beef to the slow cooker insert.
- In the same skillet (off the heat), pour in a splash of the apple cider to scrape up the browned bits from the bottom. In a separate bowl, whisk together the remaining apple cider, beef broth, tomato paste, and Worcestershire sauce. Stir in the minced garlic and herbs.
- Add the chopped onion, sliced carrots, and cubed potatoes into the slow cooker on top of the browned beef. Pour the liquid mixture over the meat and vegetables. Place the bay leaves on top and give everything a gentle stir to ensure the ingredients are evenly distributed.
- Cover the slow cooker with its lid. Cook on Low for 7 to 8 hours or on High for 4 to 5 hours. The beef should be fork-tender and the vegetables soft. Remove the bay leaves before serving. If you prefer a thicker sauce, you can stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon water during the last 30 minutes of cooking.
- Cook Time: 8 hours 20 minutes
- Diet: Standard