Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 medium sweet onions, chopped
- 4 garlic cloves, minced
- 3 medium carrots, sliced
- 3 cups low-sodium beef broth
- 2 tbsp vinegar (as a substitute for Worcestershire sauce)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 lb Yukon gold potatoes, diced (optional)
Instructions
- Cut the beef chuck roast into 2-inch cubes. Chop the onions and mince the garlic.
- Optional: Heat oil in a skillet over medium-high heat and sear the beef until browned on all sides.
- Place the beef in the slow cooker and add chopped onions, minced garlic, sliced carrots, dried thyme, vinegar, and enough beef broth to cover.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg