4 chuck steaks ( about 6 ounces each ¾ to 1 inch thick – I cut large steaks into 4 serving size pieces)
12 ounces potatoes (skin on cut into 1-inch cubes)
4 medium carrots (cut into 1-inch pieces – if large cut them in half lengthwise.
4 parsnips (peeled cut lengthwise and cut into 1-inch pieces
Place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
Loosely tie the vegetables into a cheesecloth bundle and place them on top of the steaks.
Cook for 8 – 9 hours on low or 5 – 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.