Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp coconut aminos
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat avocado oil in a skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides, then transfer the browned beef to the slow cooker.
  3. Add the diced onions and minced garlic to the slow cooker. Pour in the beef bone broth, Worcestershire sauce, and coconut aminos. Stir gently to combine.
  4. Cover and set the slow cooker to LOW for 7-8 hours (or HIGH for 4 hours) until the meat is fork-tender.
  5. In a small bowl, whisk the cornstarch and cold water until smooth to create a slurry.
  6. Stir the cornstarch slurry into the slow cooker, cover, and cook on HIGH for an additional 30 minutes until the gravy is glossy and thick.