Ingredients
Scale
- 2 pounds of beef sirloin or chuck roast, cut into bite-sized pieces
- 4 cloves of garlic, minced
- 1/4 cup of unsalted butter, melted
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by trimming any excess fat from the beef and cutting it into equally sized bite-sized chunks. Season generously with salt, pepper, paprika, thyme, and rosemary.
- In a skillet over medium-high heat, add olive oil and sear the beef chunks until browned on all sides. Transfer to the slow cooker.
- In a small bowl, combine melted butter with minced garlic. Pour this mixture over the beef in the slow cooker.
- Set the slow cooker to low and cook for 6-8 hours until the beef is tender and juicy.
- Once cooked, sprinkle with freshly chopped parsley. Serve hot with your favorite sides such as mashed potatoes, roasted vegetables, or rice.
Notes
- For extra flavor, marinate the beef with herbs and spices overnight before cooking.
- Optional: Sear the beef in batches for a deeper caramelized flavor.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Freeze for up to 3 months, ensuring the beef is properly sealed.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal Kcal
- Sugar: 1g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg