Description
This comforting slow cooker meal features tender cubes of beef chuck roast simmered to perfection with hearty potatoes, carrots, and savory aromatics. The long, low-temperature cooking method breaks down connective tissues to create melt-in-the-mouth meat while the potatoes soak up the rich, spiced beef gravy. Perfect for busy weeknights, this one-pot meal requires minimal effort but delivers maximum flavor, making it a reliable staple for your family dinner rotation.
Ingredients
2 lbs beef chuck roast, cut into 1-inch cubes
2 tbsp olive oil
4 large russet potatoes, peeled and cubed
4 cloves garlic, minced
1 large yellow onion, roughly chopped
2 cups beef broth, low-sodium
1 tsp paprika
1/2 tsp cumin
Salt and pepper to taste
3 medium carrots, sliced into rounds
Instructions
Heat olive oil in a large skillet over medium-high heat.
Sear the beef cubes in batches until a deep brown crust forms on all sides.
Transfer the browned beef to the base of the slow cooker.
Add the chopped onions, garlic, carrots, and potatoes on top of the beef.
In a separate bowl, whisk together the beef broth, paprika, cumin, salt, and pepper.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Cover and cook on low for 7 hours until the beef is fork-tender and vegetables are soft.
Notes
Ensure you sear the meat in small batches to prevent steaming. If you prefer a thicker gravy, you can whisk 1 tablespoon of cornstarch with a small amount of cold water and stir it into the slow cooker for the last 30 minutes of cooking.
- Prep Time: 15
- Cook Time: 420
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg