Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes (14 oz)
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season the beef chunks with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the same skillet and cook until fragrant and translucent, about 3 minutes. Transfer the sautéed aromatics to your crockpot.
- Place the seared beef into the crockpot. Add sliced carrots, diced potatoes, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Pour in the beef broth and give everything a gentle stir.
- Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Remove bay leaves. Taste and adjust seasoning with salt and pepper. To thicken, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water during the last 30 minutes of cooking if desired.
Notes
- Use beef chuck roast for best results, but brisket or stew meat can also be used.
- For a gluten-free version, ensure all ingredients, including broth and canned tomatoes, are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat on stovetop or microwave, adding a splash of beef broth if necessary.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg
