Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 large yellow onions, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup grape juice
  • 2 cups low-sodium beef broth
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Pat the beef chunks dry with paper towels and season generously with 1 tsp salt and 1 tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear the beef in batches to avoid crowding the pan until each side is a deep, chestnut brown brown. Transfer the browned meat to the slow cooker.
  3. In the same skillet, add the diced yellow onions and sauté for about 5 minutes until translucent and fragrant.
  4. Stir in the minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns brick-red.
  5. Pour in 1 cup grape juice, scraping the bottom of the pan to release the browned bits. Pour this mixture over the beef in the slow cooker.
  6. Add 2 cups low-sodium beef broth, 2 tsp dried thyme, and 2 bay leaves to the pot. Stir gently to combine.
  7. Arrange the carrots on top of the beef to prevent them from overcooking. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef reaches a minimum internal temperature of 145°F (63°C) and is tender enough to break with a fork.
  8. Remove the bay leaves. For a thicker gravy, mix 1 tbsp cornstarch with 1 tbsp water, stir the slurry into the sauce, and cook on High for an additional 15 minutes until glossy and velvety.