Ingredients
Scale
- 3 lbs Beef Chuck Roast
- 4 medium Carrots, chopped
- 4 medium Yukon Gold Potatoes, cubed
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 4 cups Low-Sodium Beef Broth
- 2 tbsp Worcestershire Sauce
- 2 Bay Leaves
- 1 tsp Dried Thyme (or Rosemary)
- Salt and Pepper to taste
Instructions
- Season the beef chuck roast with salt and pepper. Sear in a hot pan until browned on all sides.
- Sauté diced onions and minced garlic in the same pan until translucent.
- Place seared beef in the crockpot, layering carrots and potatoes on top.
- Pour in beef broth and Worcestershire sauce. Add bay leaves and sprinkle thyme or rosemary over the top.
- Cover and cook on low for 8 hours or high for 4-5 hours.
- Before serving, remove bay leaves and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg