Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat, brown beef chunks, then transfer to slow cooker.
- Add chopped vegetables, garlic, thyme, rosemary, salt, and pepper.
- Pour in beef broth and stir in tomato paste.
- Cook on low for 8 hours until beef is tender and flavors meld.
- Serve hot with crusty bread or over rice if desired.
Notes
For extra depth of flavor, add a splash of red wine or Worcestershire sauce before cooking. Adjust vegetables to taste. Use lean beef for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg