Ingredients

• 1½ lbs (680g) chuck roast or sirloin, cut into thin strips
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 4 cups peeled & cubed Yukon Gold potatoes (½” pieces)
• 1½ cups low-sodium beef broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt & black pepper to taste
• 1½ cups shredded provolone or white American cheese
• Optional: 2 tbsp cornstarch + 2 tbsp water (for thicker gravy)

Instructions

Sear beef (optional but recommended): Heat oil in skillet over medium-high. Brown beef in batches; transfer to slow cooker.
In same skillet, sauté onions and peppers 5–6 min until softened. Add garlic; cook 30 sec. Transfer to slow cooker.
Add potatoes, beef broth, Worcestershire, thyme, paprika, salt, and pepper to slow cooker. Stir gently.
Cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until beef and potatoes are fork-tender.
Optional thickening: Stir in cornstarch slurry; cook on HIGH 15–20 min uncovered until gravy thickens.
Add cheese: Turn off heat. Sprinkle cheese over top; cover 5–10 min until melted.
Serve hot—ideal with crusty bread or a simple arugula salad.