Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet and brown beef chunks on all sides. Transfer to crockpot.
- In the same skillet, sauté onions and garlic until fragrant, then add to crockpot.
- Add carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
Notes
- You can add peas or green beans in the last 30 minutes for extra freshness.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg