Slow Cooker Chuck Roast Stew

1.Pat the chuck roast cubes dry with paper towels and season generously with salt and pepper.

2.In a large skillet, heat olive oil over medium-high heat. Add the chuck roast cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned meat to the slow cooker.

3.In the same skillet, add diced onion and sauté for 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

4.Transfer the onion and garlic mixture to the slow cooker over the meat.

5.Add the potatoes, zucchini slices, and halved mushrooms to the slow cooker.

6.In a bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.

7.Cover and cook on low for 8 hours, or on high for 4-5 hours, until the meat is tender and vegetables are cooked through.

8.About 30 minutes before serving, remove bay leaves. In a small bowl, mix flour and cold water until smooth to create a slurry.

9.Stir the flour slurry into the stew to thicken the broth. Cover and cook on high for an additional 20-30 minutes until the stew has thickened.

10.Taste and adjust seasoning with additional salt and pepper if needed.

11.Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.