Begin by patting the beef chuck roast dry with paper towels; this helps achieve a nice sear.

In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the beef chunks and brown them on all sides, about 3-4 minutes per side.

Lower the heat to medium and add your chopped onions. Sauté for approximately 8-10 minutes until they become soft and caramelized. Add the garlic in the last minute.

Stir in 1 tablespoon of Hungarian paprika, mixing well to coat the onions evenly. Return the browned beef to the pot.

Pour in 4 cups of low-sodium beef broth and bring to a gentle boil, then reduce the heat to low, cover, and let simmer for about 1 hour and 45 minutes.

If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with cold water to create a slurry. Stir this mixture into the goulash during the last 5 minutes of cooking.