Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp onion powder
  • 4 tbsp unsalted butter, cubed
  • 6 cloves garlic, minced
  • 1/2 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried parsley or thyme

Instructions:

  1. Cut the 2 lbs beef chuck roast into uniform 1 inch cubes.
  2. Toss the cubes with 1 tsp kosher salt, 1/2 tsp coarse black pepper, and 1 tsp onion powder until every surface is coated.
  3. Place 2 tbsp olive oil in a large skillet over medium high heat until the oil shimmers and barely smokes.
  4. Work in batches to brown the meat on at least two sides until a dark brown crust forms. Transfer the meat to the slow cooker.
  5. Place the seared meat into the bottom of the crockpot.
  6. Pour 1/2 cup beef bone broth into the hot skillet, scraping up the browned bits until the bottom of the pan is clean.
  7. Pour the deglazed liquid over the beef, then add 6 cloves minced garlic, 1 tbsp Worcestershire sauce, and 1 tsp dried parsley.
  8. Scatter the 4 tbsp cubed unsalted butter over the top of the meat.
  9. Cover and cook on LOW for 6 hours until the beef is fork tender and the sauce is glossy.
  10. Let the bites sit in the warm sauce for 10 minutes before serving until the juices settle.