Description
A hearty and comforting slow cooker meal featuring tender beef chunks, potatoes, and carrots simmered to perfection in a savory broth.
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, peeled and cut into 2-inch pieces
4 medium red potatoes, quartered
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Instructions
Season the beef cubes with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Transfer to the slow cooker.
Add the carrots and potatoes to the slow cooker.
In a bowl, whisk together beef broth, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the slow cooker.
Add the bay leaf to the slow cooker and stir gently to combine all ingredients.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours