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Slow Cooker Beef and Vegetables

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

Instructions

  • Preheat empty slow cooker on high heat with lid on.
  • Season roast with salt and pepper.
  • Heat oil in a skillet and brown roast on all sides; transfer to slow cooker.
  • Add onions and carrots.
  • Add garlic, mushrooms, 1 cup broth or stock and tomato paste.
  • Add flour to remaining cup of broth/stock; mix thoroughly and add to slow cooker.
  • Cover; reduce heat to low and cook 6 hours or overnight.
  • Roast is done when it can be easily pulled apart.
  • Place roast and gravy in a serving bowl and garnish with chopped parsley.