Ingredients:

  • 3 lbs boneless chuck tender steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb carrots, sliced into thick coins
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the diced onions, sliced carrots, and smashed garlic in the bottom of the slow cooker to create a vegetable bed.
  2. Rub the salt and pepper evenly over all sides of the chuck tender steak.
  3. Optional: Heat olive oil in a skillet over medium-high heat and brown the steak for 3 minutes per side until a brown crust forms.
  4. Lay the steak directly on top of the vegetable bed in the slow cooker.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste.
  6. Pour the liquid around the sides of the beef and tuck the bay leaves into the liquid.
  7. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until beef reaches an internal temperature of 205°F.
  8. Remove the steak to a plate and tent loosely with foil to rest for 10 minutes.
  9. Turn the slow cooker to HIGH, stir in the cornstarch slurry (cornstarch mixed with water), and whisk constantly until the gravy thickens.