Description
A hearty and comforting slow cooker meal featuring tender beef, flavorful vegetables, and tender orzo pasta cooked to perfection in a savory broth.
Ingredients
1 pound beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt
4 cups low-sodium beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup orzo pasta
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion, carrots, and celery. Cook for 3-4 minutes until softened.
Add minced garlic, dried oregano, dried thyme, salt, and black pepper. Stir and cook for 1 minute until fragrant.
Transfer the vegetable and spice mixture to the slow cooker.
Pour beef broth and diced tomatoes with their juice into the slow cooker. Stir to combine.
Cover and cook on low for 6 hours until beef is tender.
About 30 minutes before serving, stir in the orzo pasta.
Cover and continue cooking on low for 25-30 minutes until orzo is tender.
Stir in chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes