2 pounds boneless chuck roast, cut into 1-inch chunks
2 TBSP olive oil, divided
4 cups chicken stock
1 cup dried pinto beans
1/2 cup farro
DIRECTIONS
Layer the potatoes in the bottom of a 5-quart slow cooker then layer the onion on top of the potatoes.
In a large bowl mix together the garlic, salt, paprika, cumin, and cayenne. Pat the beef chunks dry with paper towels and place in the bowl with the spice mixture. Toss the beef with the spices until all the beef chunks are coated.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat. Sear half of the beef chunks until well browned all over, about 4 minutes. Transfer the seared beef to the slow cooker layered on top of the onion. Add the remaining 1 TBSP of oil to the dutch oven and sear the remaining beef chunks then transfer to the slow cooker.
Keep the dutch oven over medium-high heat and add the chicken broth. Use a wooden spoon to scrape any bits stuck to the bottom of the pan and bring to a boil. When liquid begins to boil pour it into the slow cooker over the meat and vegetables.
Sprinkle the beans and farro into the slow cooker over top of everything then place the lid on the slow cooker and cook on LOW for 15 hours. Taste and season with salt if necessary.
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