Ingredients
Scale
- 3 lbs Beef Chuck Roast or Stew Meat (cut into 1-inch chunks)
- 1 lb Baby Potatoes (halved)
- 1 bag (16 oz) Baby Carrots
- 1 large Yellow Onion (roughly chopped)
- 4 cups Beef Broth (low sodium preferred)
- 3 cloves Garlic (minced)
- 2 tbsp Worcestershire Sauce
- 1 tbsp Italian Seasoning
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper
- 2 tbsp Cornstarch (optional, for thickening)
Instructions
- Gather all your ingredients. Take your slow cooker and lightly spray the inside with non-stick cooking spray for easier cleanup. Place the beef chunks directly into the bottom of the crockpot. Layer the baby potatoes, baby carrots, and chopped onions directly on top of the meat. There is no need to sear the meat beforehand; the slow cooking process will develop all the flavor you need.
- In a small bowl or measuring cup, whisk together the beef broth, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Pour this liquid mixture over the beef and vegetables until everything is partially submerged. Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 8 hours. If you are in a hurry, you can cook it on “High” for 4 to 5 hours, though the meat is always more tender on the low setting.
- Once the cook time is complete, check the beef with a fork; it should fall apart easily. If you prefer a thicker gravy, whisk the cornstarch with a splash of cold water and stir it into the crockpot 15 minutes before serving. Use a large ladle to scoop generous portions of beef and vegetables into deep bowls. Garnish with fresh parsley if desired and serve hot. This pairs perfectly with a side of steamed greens or a simple crusty bread to soak up the juices.
- Cook Time: 8 hours 5 minutes