Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 2 cups long-grain white rice, uncooked

Instructions:

  1. Pat the 2 lbs beef chuck roast cubes dry with paper towels. Heat a skillet over medium high heat with a splash of oil and sear the beef in batches until a dark brown crust forms on all sides. Note: Drying the meat prevents it from steaming in its own juices.
  2. Place the diced yellow onion and minced garlic in the bottom of the slow cooker. Add the seared beef on top, making sure to scrape any browned bits from the skillet into the pot as well.
  3. Pour in the 2 cups beef broth and 2 tbsp Worcestershire sauce. Sprinkle the kosher salt, pepper, and dried thyme over the top. Cover and cook on low for 7 hours until the meat is tender and yields to a fork.
  4. Whisk the 3 tbsp cornstarch and 3 tbsp cold water in a small bowl. Stir this slurry into the slow cooker liquid. Turn the setting to high and cook for an additional 15 minutes until the sauce bubbles and thickens into a glossy gravy.
  5. While the gravy thickens, cook the 2 cups long grain white rice according to package directions. Fluff the rice with a fork and spoon a generous portion of beef and gravy over the top.