Description
Chunks of beef chuck melt into a fragrant broth with earthy carrots, garlic, and thyme, while potatoes soak up every drop. This low-and-slow recipe fills your home with mouthwatering aromas.
Ingredients
- 680 grams beef chuck roast
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 medium onion
- 2 cloves garlic
- 2 carrots
- 2 medium potatoes
- 1 teaspoon dried thyme
- to taste salt
- to taste black pepper
Instructions
- Trim excess fat from the beef and cut into bite-sized chunks.
- Season the beef pieces with salt and black pepper.
- Place the seasoned beef in the slow cooker.
- Add the chopped onion, minced garlic, carrots, and potatoes on top of the beef.
- In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme, then pour the mixture over the ingredients.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Check that the vegetables are tender and adjust seasoning before serving.
- Serve the beef and vegetables with the cooking liquid spooned over the top.
Notes
- For deeper flavor, sear beef in a hot skillet before adding to slow cooker.
- Swap regular potatoes for sweet potatoes to vary the taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into cooking liquid before serving.