1-Preheat your oven: to 325 degrees Fahrenheit to set the stage for tender, slow-cooked goodness. This method ensures everything melds together beautifully, giving you a dish that’s worth the wait.

2-First, heat 1 tablespoon of oil: in a large skillet over medium-high heat. Toss the 2 pounds of chuck roast pieces with 1/4 cup all-purpose flour and a bit of salt, then brown them in batches to avoid overcrowding and achieve a nice crust. Once done, transfer the beef to an oven-safe pot.

3-Next, add the remaining oil: to the skillet and sauté the diced onion, sliced carrots, and diced celery with a pinch of salt for 5-6 minutes until they soften and brown. Stir in the minced garlic and cook for 1 minute, followed by the smoked paprika, dried thyme, and tomato paste; let this cook for 2 minutes to blend the flavors.

4-Pour in 2 cups of beef stock: scrape up those tasty brown bits from the bottom, and transfer everything to the pot with the beef. Add the apple butter and apple cider vinegar, stir well, cover with a tight lid, and bake for 1 ½ hours. For more slow-cooking inspiration, explore our recipe for slow-cooked short ribs.

5-After that time, remove the pot from the oven: and mix in the cubed butternut squash, potatoes, and the remaining 2 cups of beef stock. Stir, cover again, and bake for another hour. Finally, uncover and bake for 30 more minutes to thicken the stew and ensure the meat and veggies are tender. Let it cool slightly before seasoning with salt and pepper to taste.