Ingredients
Scale
- 2 lbs Beef stew meat or bottom round roast (cubed)
- 4 large potatoes, peeled and chopped
- 3 large carrots, sliced into rounds
- 1 large yellow onion, diced
- 2 cups beef broth (made from bouillon to save money)
- 2 tablespoons Worcestershire sauce
- 1 packet brown gravy mix
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Place your chopped potatoes, sliced carrots, and diced onions into the bottom of a 6-quart slow cooker. Creating a vegetable base allows the meat to sit on top, ensuring the beef steams perfectly while the vegetables soak up all the rich meat juices at the bottom.
- Layer the beef cubes directly over the vegetables. In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, brown gravy mix, rosemary, and garlic powder. Pour this liquid mixture over the beef and vegetables. Do not worry about stirring it yet; the flavors will meld naturally as they cook.
- Cover the crockpot with its lid. Set the heat to “Low” and cook for 8 hours. If you are in a hurry, you can cook on “High” for 4 to 5 hours, but the low and slow method produces the most tender results for budget-friendly beef cuts. Resist the urge to open the lid during the cooking process.
- Once the timer is up, gently stir the mixture to coat everything in the thickened gravy. Taste and add salt or pepper if needed. Serve the beef and vegetables in large bowls, ensuring everyone gets a generous portion of the savory sauce. Pair it with some cheap crusty bread to soak up the extra gravy.
- Cook Time: 8 hours 10 minutes