Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown beef chunks on all sides, then transfer to the crockpot.
- Add chopped onions and garlic to the skillet; sauté until fragrant, then transfer to the crockpot.
- Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add carrots, potatoes, celery, and beef broth to the crockpot.
- Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked.
- Serve hot with fresh bread or crusty rolls.
Notes
- You can add peas or green beans during the last 30 minutes for extra color and nutrition.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg