2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed
Salt and pepper
2 tablespoons vegetable oil
3 large onions, chopped fine
12 oz (about 1 1/2 cup) canned crushed tomatoes
2 cups beef stock
3 tablespoons soy sauce
2 pounds carrots, peeled and cut into 1-inch pieces
1 pound potatoes, peeled and cut into 1-inch pieces
2 bay leaves
2 1/2 tablespoons Minute Tapioca
Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves.
Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.)
Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.
Set slow cooker to high, cover, and cook for 6-7 hours or cook on low for 10-11 hours.
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