• 2 Pounds Diced Chuck Roast Beef
• 1/4 Cup Flour
• 1 Tsp Salt
• 2 Tbsp Avocado Oil
• 1 Large Onion, Diced
• 3-5 Minced Garlic Cloves
• 6 oz Tomato Paste
• 1/4 Cup Apple Cider Vinegar
• 1 Tbsp Dried Thyme
• 1 1/2 Tsp Smoked Paprika
• 3 Medium Carrots, Cut Bite Sized
• 3 Stalks of Celery, Cut Bite Sized
• 2 Cups Bite Size Cubed Butternut Squash
• 2 Russet Potatoes, Bite Sized Cubed
• 4 Cups Beef Broth
• 1 Cup Unsweetened Applesauce
• 1/2 tsp Black Pepper

Method-

Coat the beef cubes in the flour and salt. In a large pan, heat the oil until very hot. Sear the beef in the oil on all sides. You may have to do this in rounds to not crowd the pan. Remove the beef and place into a slow cooker. Cook the onions and garlic for 2-3 minutes over high heat in the same beef pot. Add in tomato paste and cook for another two minutes. Add in vinegar and turn heat to low. Add thyme and paprika and rest of the veggies. Stir to combine and add in beef broth and applesauce. Bring to a simmer and place over the beef. Season with salt and pepper as needed.

Cook on high for 4-5 hours or low for 8-10. Remove the lid for the last half hour and cook on high.

Serve and enjoy!