Slow Cooker Beef with Vegetables

Slow Cooker Beef and Vegetables
Print Recipe
Servings
4
Servings
4
Slow Cooker Beef and Vegetables
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2 pounds chuck roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion diced
  • 1/2 cup carrots diced
  • 3 cloves garlic minced
  • 1 pound mushrooms of choice, quartered or chopped
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 2 tablespoons fresh parsley chopped
Servings:
Instructions
  1. Preheat empty slow cooker on high heat with lid on.
  2. Season roast with salt and pepper.
  3. Heat oil in a skillet and brown roast on all sides; transfer to slow cooker.
  4. Add onions and carrots.
  5. Add garlic, mushrooms, 1 cup broth or stock and tomato paste.
  6. Add flour to remaining cup of broth/stock; mix thoroughly and add to slow cooker.
  7. Cover; reduce heat to low and cook 6 hours or overnight.
  8. Roast is done when it can be easily pulled apart.
  9. Place roast and gravy in a serving bowl and garnish with chopped parsley.
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