Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 large carrots, cut into 1-inch thick rounds
  • 3 medium turnips, peeled and quartered
  • 2 tbsp tomato paste
  • 2 cups beef bone broth, low sodium
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated sugar

Instructions:

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Brown the beef in batches until a deep mahogany crust forms on all sides, then transfer the beef to the slow cooker.
  3. In the same skillet, sauté the diced onions until translucent. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns brick-red.
  4. Deglaze the pan by pouring in the red wine, scraping up all the browned bits from the bottom. Simmer for 3 minutes, then pour the entire mixture over the beef in the slow cooker.
  5. Arrange the carrots and turnips around and on top of the beef.
  6. Stir together the beef bone broth, Worcestershire sauce, and sugar in a small bowl, then pour over the ingredients in the slow cooker.
  7. Tuck in the fresh thyme sprigs and bay leaves.
  8. Cover and cook on Low for 8 hours or High for 4 hours until the beef yields easily to a fork.
  9. Remove the bay leaves and thyme stems before serving.