Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, peeled and chopped
- 4 medium red or yellow potatoes, cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Brown the beef cubes in a skillet over medium-high heat for about 4-5 minutes until crusty.
- Transfer the beef to the crock pot and add carrots, potatoes, onions, and garlic.
- Pour in the beef broth and Worcestershire sauce; add bay leaves and thyme.
- Cook on low for 8 hours or high for 4 hours until meat is tender.
- Remove bay leaves before serving; adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: Low (8 hours) / High (4 hours)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg