Preparation Time
- Preparation: 15 minutes
- Cooking: 6–8 hours on low or 3–4 hours on high
- Servings: 6
Ingredients
Regarding the beef:
Cut two pounds of beef chuck roast into small pieces.
Two teaspoons of olive oil
One medium onion, cut finely
Five minced garlic cloves
To taste, add one teaspoon of salt.
One teaspoon of black pepper
One teaspoon of paprika
Half a teaspoon of dried thyme
For the sauce:
- ½ cup beef broth
- ¼ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional garnish:
- Chopped fresh parsley
- A pinch of red pepper flakes
Step-by-Step Instructions
Step 1: Prepare the Beef
To start, chop the beef chuck roast into bite-sized chunks of uniform size. Leave some marbling because it keeps the steak juicy and tasty while it cooks slowly. Trim away any fat that is too thick.
Using paper towels, pat the steak dry. Add dried thyme, paprika, black pepper, and salt to the cubes. Mix everything until the meat is well coated with the spice.
Step 2: Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Working in batches, add the seasoned beef cubes and brown them on several sides. Avoid overcrowding the pan, as this can cause the beef to steam instead of brown.
Cook each batch for approximately 2–3 minutes per side, until a deep brown crust develops. This step adds extra flavor to the finished dish. Transfer the browned beef to the slow cooker.
Step 3: Prepare the Garlic and Onion
Using the same skillet, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30–60 seconds until fragrant.
Stir in the tomato paste and cook briefly to deepen its flavor. Pour in a little beef broth and scrape up the browned bits from the bottom of the skillet.
Step 4: Mix the Sauce
In a bowl, combine the remaining beef broth, soy sauce, brown sugar, Worcestershire sauce, and Dijon mustard. Stir until the brown sugar dissolves and the ingredients are well combined.
Pour this mixture into the skillet with the onion and garlic. Stir gently, then transfer the sauce into the slow cooker over the beef.
Step 5: Slow Cook the Beef
Cover the slow cooker with its lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Cooking time depends on the size of the beef pieces and your slow cooker.
The beef should become fork-tender, and the sauce should develop a deep brown color. Keep the lid closed as much as possible to maintain a consistent cooking temperature.
Step 6: Thicken the Sauce
When the beef is tender, mix the cornstarch with cold water in a small bowl until smooth. Stir this slurry into the slow cooker.
Cover and cook on HIGH for another 15–20 minutes, stirring gently once if needed, until the sauce thickens into a glossy gravy that coats the beef.
Step 7: Taste and Adjust
Taste the sauce carefully. Add extra black pepper if desired, or a small splash of beef broth if the gravy is thicker than you prefer. For a little heat, add a pinch of red pepper flakes.
Avoid adding extra salt before tasting because soy sauce and beef broth may already provide enough seasoning.
Step 8: Serve and Enjoy
Transfer the beef bites and their rich gravy to a serving dish. Sprinkle with freshly chopped parsley for a touch of color and freshness.
Serve hot over creamy mashed potatoes, steamed white rice, egg noodles, or roasted vegetables. Spoon plenty of the flavorful sauce over your chosen side dish.
Tips for the Best Results
Choose beef chuck roast for the best balance of flavor and tenderness. Brown the meat before slow cooking for a richer taste, and avoid adding too much liquid because the beef releases moisture as it cooks. If you prefer a less sweet sauce, reduce the brown sugar to 2 tablespoons.
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly before serving. You can also freeze the cooked beef and sauce for up to 3 months for convenient future meals.
