Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Olive Oil
  • 1 oz Dry Onion Soup Mix
  • 1 tsp Smoked Paprika
  • 1 tsp Cracked Black Pepper
  • 3 lbs Yukon Gold Potatoes, cubed into 1-inch pieces
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 0.5 cup Low Sodium Beef Broth
  • 4 tbsp Unsalted Butter, cubed
  • 1.5 cups Sharp Cheddar Cheese, shredded
  • 0.5 cup Crispy Bacon Bits
  • 0.25 cup Full Fat Sour Cream
  • 3 Green Onions, thinly sliced

Instructions:

  1. Pat the beef cubes dry with paper towels. Toss in a bowl with onion soup mix, smoked paprika, and black pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches for 2 minutes per side until a deep brown crust forms. Remove from heat.
  3. Place the cubed Yukon Gold potatoes, diced onions, and minced garlic in the bottom of a 6-quart slow cooker.
  4. Layer the seared beef over the potatoes. Pour in the beef broth and scatter the butter cubes over the top.
  5. Cover and cook on Low for 6 hours (or High for 4 hours) until the beef and potatoes are fork-tender.
  6. 15 minutes before serving, stir in the sour cream. Top with shredded cheddar cheese and bacon bits. Cover until the cheese is melted.
  7. Garnish with sliced green onions and serve directly from the crockpot.