Homestyle Slow Cooker Beef Stew My FailProof Chuck Roast…

Ingredients

• 2 lb (900 g) beef chuck roast, cut into 1.5-inch (3–4 cm) cubes
• 1.5 tsp kosher salt (or 1 tsp table salt) (8 g)
• 1 tsp freshly ground black pepper (2 g)
• 2 tbsp (30 ml) vegetable oil or canola oil
• 1 large yellow onion, diced (about 1.5 cups / 200 g)
• 3 medium carrots, peeled and cut on the bias into 1-inch (2.5 cm) pieces (about 2 cups / 240 g)
• 3 medium Yukon Gold or red potatoes, cut into 1.5-inch (3–4 cm) chunks (about 1 lb / 450 g)
• 3 cloves garlic, minced (9–12 g)
• 2 tbsp (15 g) tomato paste
• 1/2 cup (120 ml) dry red wine (optional; can substitute additional broth)
• 3 cups (720 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce (15 ml)
• 2 tsp fresh thyme leaves or 1 tsp dried thyme (2 g fresh / 1 g dried)
• 2 bay leaves
• 2 tbsp (16 g) all-purpose flour (or 2 tbsp cornstarch for gluten-free) — for dredging and/or slurry
• OR 2 tbsp (16 g) cornstarch + 3 tbsp (45 ml) cold water (if using cornstarch slurry)
• 2 tbsp (30 g) unsalted butter (optional, for shine and richness)
• 2 tbsp chopped fresh parsley for garnish (optional)