Ingredients
Scale
- 2 lbs beef chuck roast
- 4 carrots
- 3 potatoes
- 1 onion
- 3 cloves garlic
- 2 cups beef broth
- 1 cup red apple vinegar (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Trim excess fat from the beef and cut into bite-sized pieces. Chop vegetables uniformly.
- Season beef with salt and pepper. In a skillet, heat olive oil over medium-high heat, sear the beef until browned on all sides.
- Transfer the seared beef to a crockpot. Add carrots, potatoes, onion, garlic, tomato paste, thyme, rosemary, beef broth, and red apple vinegar if using. Stir well to combine.
- Cover the crockpot and cook on low for 8 hours or high for 4–5 hours until the beef is fork-tender.
- Adjust seasoning before serving and enjoy hot with your choice of sides.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg