Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, thick slices
  • 4 cloves garlic, smashed
  • 1/2 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 2 tbsp fresh parsley, chopped
  • 3 cloves garlic, finely minced

Instructions:

  1. In a large bowl, toss the cubed beef chuck with kosher salt, cracked black pepper, and smoked paprika until evenly coated.
  2. Layer the thick-sliced yellow onions and 4 smashed garlic cloves at the bottom of a 6-quart or larger slow cooker.
  3. Place the seasoned beef cubes and 1.5 lbs quartered Yukon Gold potatoes over the onions.
  4. Pour the 1/2 cup beef bone broth and 2 tbsp Worcestershire sauce over the meat. Cook 6 hours on LOW until the beef is fork-tender and the potatoes are creamy.
  5. While the beef cooks, combine 4 tbsp softened butter with 1 tbsp each of rosemary and thyme, 2 tbsp parsley, and 3 cloves minced garlic.
  6. Once the timer is up, spoon the herb butter mixture over the hot beef and potatoes.
  7. Cover the pot for 5 minutes until the butter has completely melted and turned into a silky glaze.
  8. Use a large spoon to gently toss the mixture, being careful not to crush the potatoes.
  9. Serve immediately while the herbs are bright and the butter is glistening.