Ingredients
Scale
- 2–3 pounds beef chuck roast
- 4 cups low-sodium beef broth
- 3 large carrots, sliced
- 2 medium Yukon Gold potatoes, diced
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- thyme
- bay leaves
- salt
- pepper
Instructions
- Cut the beef chuck roast into uniform 1-inch cubes for even cooking.
- (Optional) Sear the meat in a skillet over medium-high heat until browned on all sides.
- Layer chopped onions, carrots, and potatoes in the slow cooker.
- In a bowl, mix beef broth with minced garlic and seasonings; pour over the layered ingredients.
- Cover and cook on low for 8 hours or high for 4 hours until tender.
- Stir gently before serving; garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg