Description
A hearty and comforting slow cooker meal featuring tender beef, potatoes, and carrots simmered to perfection with savory herbs and broth.
Ingredients
2 pounds beef chuck roast, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 large carrots, peeled and cut into 2-inch pieces
1.5 pounds baby potatoes, halved
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
Add the chopped onion, minced garlic, carrots, and halved baby potatoes to the slow cooker.
In a medium bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the beef and vegetables in the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, remove the bay leaves.
In a small bowl, mix the all-purpose flour with cold water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 30 minutes until the sauce has thickened.
Serve hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 8 hours