Ingredients
Scale
- 2 lbs beef chuck roast
- 4 medium Yukon gold potatoes
- 3 large carrots
- 1 cup frozen peas
- 1 large yellow onion
- 3 cloves garlic
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Cut the beef into 1.5-inch cubes and season with salt and pepper.
- Chop the potatoes and carrots; dice the onion and mince the garlic.
- In the crockpot, layer onions at the bottom followed by beef cubes, potatoes, and carrots.
- Add minced garlic, thyme, bay leaves, beef broth, tomato paste, and Worcestershire sauce; stir well.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender.
- About 30 minutes before serving, add frozen peas and thicken with cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: Low (7-8 hours) / High (4-5 hours)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg