- 1tablespoon olive oil
- 2pounds boneless beef chuck roastcut into bite size pieces
- 1teaspoon salt
- 1/2teaspoon pepper
- 4-5 medium red potatoes, chopped(about 1 pound)
- 4 medium carrots, peeled and sliced
- 4 stalks celery, sliced thick (1/4”-1/2”)
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 1 bay leaf
Beef Gravy Broth
- 114 oz. can crushed tomatoes
- 110.5 oz. can beef consommé **
- 115 oz. can low sodium beef broth
- 2tablespoons low sodium soy sauce
- 1tablespoon Dijon mustard
- 1/3cup all-purpose flour
- 2teaspoons beef bouillon
- 1 1/2teaspoons sugar
- 1/2tsp EACH ground cumin, paprika, dry oregano, dry thyme
Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
Add all of the vegetables and garlic to the slow cooker and toss with the beef.
Wipe out skillet and whisk in all of the Beef Gravy Broth ingredients. The flour will be lumpy at first but will dissolve as you cook and continue to whisk. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. Add to slow cooker and toss to combine. Add bay leaf. The Gravy will be very thick but will thin to the perfect consistency as moisture is released from the vegetables as they cook.
Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables and beef are very tender. Discard bay leaf. Season with salt and pepper to taste.