Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, chopped
- 3 medium Yukon Gold potatoes, diced
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping beef, carrots, potatoes, and onions.
- Sear the beef in a skillet over medium-high heat until browned on all sides.
- Add onions to the skillet until translucent; stir in garlic for the last minute.
- Deglaze the skillet with a splash of beef broth and transfer contents to the crock pot.
- Add the remaining broth, tomato paste, thyme, bay leaves, salt, and pepper; stir well.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove bay leaves before serving. Enjoy hot with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg