Trim the chuck roast and cut it into 3/4 to 1-inch cubes.
2
Heat ghee in a 10-inch skillet. Sear the meat in batches until browned on all sides, then transfer to the slow cooker.
3
Deglaze the skillet with beef broth, scraping up the flavorful browned bits, and pour into the slow cooker. Add enough beef broth so the liquid covers the meat by about half an inch.
4
Combine black pepper, ground cumin, smoked paprika, salt, and Mexican oregano in a bowl. Mix in the bay leaf and tomato sauce, then add to the slow cooker.
5
Rough chop the vegetables and add them to the slow cooker. Set the slow cooker to high and simmer for about 2 to 2.5 hours.
6
Lightly toast flour in a skillet until golden, then whisk it with room temperature water to create a slurry. Add the slurry to the slow cooker to thicken.
7
Continue cooking until the 3.5-hour mark. The beef should be very tender and succulent.
8
Serve with rice and pinto beans or other sides of your choice.
PrimedTableBETA
