Cut the chuck roast into 1-inch cubes.
Place the meat in a large bowl and add 1/4 teaspoon black pepper and flour.
Add 1 teaspoon grape seed oil to a skillet. Arrange meat in pan making sure to not let them touch. Brown the first side of the meat. Flip and brown other side. Remove the meat from pan.
Dice the entire small onion. In the same pan you used
for the meat add 1 tablespoon grape seed oil. Once hot, add the onions and
garlic then cook them until they are soft and smell amazing. Stir in the tomato
paste, tamari sauce, and 1 cup of the beef broth. Cook until the liquid starts
to thicken making sure to scrap all those yummy bits of meat off the bottom of
the pan.
Chop the potatoes into small cubes.
Combine the meat, carrots, potatoes, sauce, the rest of the
broth, and all the seasonings in the crock-pot. Cover and cook on low for 6 to
8 hours or high for 3 to 4 hours.
Remove the bay leaf and serve your amazing stew!
