Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 carrots, sliced
- 3 potatoes, peeled and diced
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Add beef chunks and brown on all sides. Transfer to crockpot.
- In the same skillet, sauté onions and garlic until fragrant. Add tomato paste and cook for 2 minutes.
- Pour sautéed mixture into crockpot with beef.
- Add carrots, potatoes, celery, thyme, paprika, salt, and pepper to the crockpot.
- Pour beef broth over the ingredients.
- Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked.
- Adjust seasoning as needed and serve hot.
Notes
- You can add peas or green beans in the last 30 minutes for extra flavor.
- For thicker broth, remove the lid during the last hour of cooking to reduce liquid.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) / 4 hours (high)
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg