Ingredients
Scale
- 2 lbs beef chuck roast
- 4 medium Yukon gold potatoes
- 3 large carrots
- 1 cup frozen peas
- 1 large yellow onion
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
Instructions
- Cut and season the beef chuck roast with salt and pepper, then cube the potatoes and carrots.
- In your crockpot, layer diced onion at the bottom, followed by beef cubes, potatoes, carrots, minced garlic, thyme, bay leaves, and pour in beef broth mixed with tomato paste.
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours until everything is tender.
- About 30 minutes before serving, stir in frozen peas and thicken with a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg