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Place the beef chuck cubes in a bowl and season with half the salt and pepper. Toss to coat evenly.
In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, garlic, thyme, and remaining salt and pepper until smooth.
Add the onion, carrots, and mushrooms to the bottom of a 6-quart slow cooker.
Arrange the seasoned beef on top of the vegetables.
Slowly pour the prepared sauce over everything, ensuring the beef and vegetables are well coated.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
About 20 minutes before serving, mix the cornstarch and cold water to make a slurry. Stir it into the slow cooker along with the butter, if using.
Cover and cook on HIGH for 15–20 minutes, until the sauce thickens.
Taste, adjust seasoning if needed, garnish with parsley, and serve hot.