Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides, then transfer to the slow cooker.
- Add chopped onion and garlic to the skillet; cook until fragrant. Transfer to the slow cooker.
- Stir in beef broth, tomato paste, thyme, rosemary, salt, and pepper. Add carrots, potatoes, and celery.
- Cover and cook on low for 8 hours or on high for 4 hours, until meat is tender and vegetables are cooked through.
- Adjust seasoning as needed before serving garnished with fresh herbs.
Notes
- For richer flavor, sear the beef in batches to develop a deep crust.
- Use fresh herbs for best aroma or dried if unavailable.
- 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 Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg