Ingredients
Scale
- 2 pounds beef chuck roast, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried 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 onions and garlic to the skillet, cook until translucent, then add to the slow cooker.
- Pour beef broth into the slow cooker, add tomato paste, herbs, salt, and pepper. Stir to combine.
- Add carrots, potatoes, and celery to the slow cooker.
- Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked through.
- Adjust seasoning as needed and serve hot.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra color and nutrition.
- Serve with crusty bread or over mashed potatoes for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort-Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg