Slow Cooker Beef and Potatoes
A hearty and comforting slow cooker beef and potatoes recipe featuring tender beef chunks, baby potatoes, and savory vegetables cooked to perfection in a rich broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1.5 pounds baby red potatoes, halved
4 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, diced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour
Instructions
Pat the beef cubes dry with paper towels. In a large skillet, heat olive oil over medium-high heat.
Toss the beef cubes with flour until evenly coated. Brown the beef in batches in the hot skillet until all sides are seared, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened. Stir in tomato paste and cook for 1 minute.
Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the beef in the slow cooker. Add the halved baby potatoes and carrot pieces on top.
Cover and cook on low for 8 hours, or until the beef is tender and the potatoes are cooked through.
Before serving, gently stir the beef and vegetables to combine. Adjust seasoning with additional salt and pepper if desired.