Slow Cooker Beef Stew

Cut up your chuck roast into small chunks, about 2” or so.
Heat a large skillet to medium high, add in the olive oil and some of the beef. Sprinkle some of the salt and pepper over the tops. Make sure you don’t overcrowd the pan, otherwise the beef will steam, rather than sear. It’s best to work in batches, mine took 3 batches total.
Get a good sear on all sides, then add the seared beef to your slow cooker liner.
In the same skillet, add in the onions, more of the salt and pepper.
Sauté for just 1-2 minutes, you’re not looking for them to be translucent. Add in the garlic and continue sautéing for another 15 seconds, making sure not to brown the garlic.
Stir in the white wine and tomato paste, scraping up the brown bits of flavor in the pan. Pour the mixture over the beef chunks in the slow cooker. Add the potatoes on top.
Add in the carrots, beef broth, bay leaf, dried thyme, remaining salt and pepper over the top. Cook on high for 4 hours or low for 8 hours, or until the meat is fall-apart tender.
With the slow cooker on high, add ½ cup cold water and whisk in the cornstarch to make a slurry, then pour it back into the slow cooker, mixing until well combined.
Simmer with the lid off for a few minutes or until the liquid has the consistency of a loose gravy. If you’d like it to be thicker, continue to simmer until it reaches your desired thickness.