Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Place beef chunks in the slow cooker and season with salt and pepper.
- Add chopped vegetables, garlic, tomato paste, thyme, and rosemary.
- Pour beef broth over the ingredients, ensuring everything is covered.
- Cook on low for 8 hours or high for 4 hours until the beef is tender and vegetables are cooked.
- Serve hot with crusty bread or over rice if desired.
Notes
- For thicker broth, mix 1 tablespoon of cornstarch with water and add in the last 30 minutes of cooking.
- You can substitute beef with chicken or vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg