Ingredients:

  • 2 lbs beef chuck steak, cut into thick slabs
  • 3 large yellow onions, sliced into half-moons
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 cup low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the steak for 3 minutes per side until a deep brown crust forms, then transfer meat to the slow cooker.
  3. In the same skillet, sauté the sliced onions for 2 minutes to pick up the browned bits (fond) from the pan.
  4. Layer the sautéed onions and minced garlic at the bottom of the slow cooker and place the seared steaks on top.
  5. Whisk together the beef bone broth, Worcestershire sauce, and thyme, then pour the mixture over the beef and tuck in the bay leaf.
  6. Cover and cook on Low for 8 hours without opening the lid.
  7. Remove the bay leaf and use two forks to gently break the steak into large, chunky pieces.
  8. Stir the meat back into the onion gravy and simmer on High for 10 minutes if a thicker, more reduced sauce is preferred.