Ah, slow cooker beef—that’s comfort food heaven! Here’s a straightforward way to do it:
Ingredients
- 2–3 lbs (900–1350 g) beef chuck roast or stew beef
- 1–2 cups beef broth
- 1 onion, chopped
- 3–4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 2–3 cloves garlic, minced
- 1–2 tbsp tomato paste (optional, for richness)
- 1 tsp salt, ½ tsp pepper
- 1 tsp dried thyme or rosemary
- 2 tbsp flour (optional, for thickening)
Instructions
- Prep beef: Season with salt and pepper. Optionally, sear in a hot skillet for 2–3 minutes per side for extra flavor.
- Add to slow cooker: Place beef in the slow cooker, surround with carrots, potatoes, and onions. Add garlic, herbs, and tomato paste.
- Add liquid: Pour in beef broth until it reaches about halfway up the beef.
- Cook:
- Low: 8–10 hours
- High: 4–6 hours
- Optional thickening: Remove beef and veggies. Mix 2 tbsp flour with ¼ cup cold water, stir into juices, and cook on high 10–15 min to thicken.
- Serve: Slice or shred beef and serve with veggies and thickened sauce.
Pro tip: Adding a splash of Worcestershire sauce or a teaspoon of soy sauce can make the flavor extra savory.
If you want, I can also give a slow cooker beef stew version that’s chunkier and stew-like, perfect for winter nights.
Do you want me to do that?
