Ingredients
Scale
- 2 pounds of beef chuck roast, cut into chunks
- 3 large carrots, sliced
- 3 stalks of celery, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups of beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Optional: potatoes or peas for added texture
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces. Season beef chunks with salt and pepper.
- Optional: Sear beef in a hot skillet until browned on all sides for extra flavor.
- Place beef chunks at the bottom of the crockpot. Add sliced vegetables, garlic, tomato paste, and herbs.
- Pour beef broth over the ingredients, ensuring everything is submerged.
- Cover and cook on low for 8 hours or high for 4-5 hours until beef is tender and broth is flavorful.
- Taste and adjust seasonings with salt and pepper. Remove bay leaves before serving.
- Optional: Add peas or potatoes for extra heartiness before serving.
Notes
- Searing the beef enhances flavor but can be skipped for quicker preparation.
- Use fresh, high-quality ingredients for best results.
- To make ahead, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Add cooked potatoes or peas in the last hour of cooking for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg