Description
Indulge in the warmth of this hearty slow-cooked beef casserole, brimming with tender beef and vibrant vegetables for a comforting meal that feels like home.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 medium sweet onions, diced
- 4 large carrots, cut into thick chunks
- 4 medium Yukon Gold potatoes, cubed
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Dice the onions, slice the carrots into thick rounds, and cube the Yukon Gold potatoes. Mince the garlic.
- Brown the Beef: In a large skillet over medium-high heat, add oil and brown each side of the beef chuck roast until golden brown.
- Sauté Garlic and Onions: Remove the beef from the skillet. In the same pan, sauté minced garlic and diced onions until soft and fragrant (about 2 minutes).
- Assemble the Casserole: In a slow cooker or Dutch oven, layer potatoes, carrots, garlic-onion mixture, then place browned beef on top. Add tomato paste and pour in beef broth until everything is just covered.
- Add Seasonings: Sprinkle thyme and rosemary over everything; stir gently to combine.
- Slow Cook: Cover with a lid. If using a slow cooker, set it on low for about 8 hours or high for 4 hours. For Dutch ovens at 325°F (160°C), cook for about 3 hours or until tender.
- Serve and Enjoy: Transfer to plates and enjoy this hearty delight with crusty bread or fluffy mashed potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to customize by adding other vegetables like mushrooms or peas. Allow leftovers to cool completely before storing in an airtight container in the fridge for up to three days.