Description
A hearty and comforting slow cooker recipe featuring tender beef chunks and potatoes simmered in a savory broth, perfect for an easy and satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 pound baby potatoes, halved
4 large carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley
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 in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
Add the halved baby potatoes, chopped carrots, chopped onion, and minced garlic to the slow cooker.
In a medium bowl, whisk together beef broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Pour the mixture over the beef and vegetables in the slow cooker.
Cover and cook on low for 7 hours, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, remove the bay leaf. In a small bowl, mix cornstarch and cold water until smooth. Stir the cornstarch slurry into the slow cooker to thicken the sauce.
Cover and cook on high for an additional 15 minutes until the sauce has thickened.
Sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours