Description
Fall-apart tender beef in a rich, cozy dinner classic!
Ingredients
Scale
- 2½ to 3 lbs chuck roast
- 4 large potatoes, chopped
- 4 carrots, thick-sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary or thyme
- 2 tbsp cornstarch + 3 tbsp water (optional, for thickening)
Instructions
- Pat the beef dry and season with salt and pepper. Sear in a hot skillet for a few minutes per side.
- In your slow cooker, add potatoes, carrots, onion, and garlic. Nestle the seared beef roast on top.
- Mix beef broth, Worcestershire sauce, tomato paste, and rosemary, then pour over everything.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Mix cornstarch with water and stir into the stew during the last 20 minutes if you want it thicker. Shred beef slightly and serve.
Notes
- Sear the beef for better flavor.
- Adjust thickness with cornstarch if needed.
- Serve with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg