Description
A hearty, slow-cooked beef stew featuring tender chuck roast and a medley of autumn root vegetables in a rich, savory gravy.
Ingredients
Scale
- 2 lbs Beef Chuck Roast, cubed
- 3 large Carrots, sliced
- 1 lb Yukon Gold Potatoes, cubed
- 1 Onion, diced
- 3 cloves Garlic, minced
- 4 cups Beef Broth
- 2 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme (or fresh)
- Salt and Black Pepper to taste
- 2 tbsp Olive Oil
Instructions
- Heat olive oil in a skillet over high heat; sear beef cubes until browned on all sides.
- Transfer seared beef to the slow cooker and add diced onions and minced garlic.
- Pour in the beef broth and Worcestershire sauce, stirring to combine.
- Layer sliced carrots and cubed potatoes on top of the meat mixture.
- Cover and cook on Low for 8 hours or High for 4-5 hours.
- Stir in thyme and adjust seasoning with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American