Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 tsp dried rosemary (or 2 sprigs fresh)
- Salt and pepper to taste
Instructions
- Chop vegetables and cube the chuck roast.
- In a skillet over medium heat, sear the chuck roast until browned on all sides (about 5 minutes).
- Sauté onions and garlic in the skillet until translucent (about 3 minutes).
- Transfer the meat to the crock pot; layer with carrots, potatoes, bay leaves, herbs, salt, and pepper.
- Pour beef broth over the ingredients until just covered; stir gently.
- Set crock pot on low for 8 hours or high for 4 hours.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg