Imagine walking into your home after a long day, greeted by the mouthwatering aroma of perfectly tender beef and savory vegetables slow-cooking to perfection. This Crock Pot Beef and Vegetables recipe is your ticket to an effortless, delicious meal that will have your family running to the dinner table. With just minimal prep and the magic of slow cooking, you'll transform simple ingredients into a hearty, restaurant-worthy dish that promises to become a family favorite. Get ready to unlock the secret to the most satisfying and stress-free dinner you've ever made!
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 4 cups chopped vegetables (carrots, potatoes, celery)
- 1 onion, chopped
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 lbs of beef chuck roast, 4 cups of chopped vegetables (such as carrots, potatoes, and celery), 1 chopped onion, 2 cups of beef broth, 2 cloves of minced garlic, 1 tsp of thyme, and salt and pepper to taste.
- Prepare the vegetables by washing and chopping them into bite-sized pieces. Ensure the carrots and potatoes are cut into similar sizes for even cooking.
- In a large skillet over medium-high heat, sear the beef chuck roast on all sides until it develops a nice brown crust. This should take about 3-4 minutes per side. Searing adds depth of flavor to the dish.
- Once the beef is browned, transfer it to the crock pot. Layer the chopped vegetables around the beef in the crock pot.
- In the same skillet used for searing, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Pour the sautéed onion and garlic over the beef and vegetables in the crock pot.
- In a separate bowl, combine the beef broth, thyme, and salt and pepper. Stir well to mix the seasonings.
- Pour the seasoned beef broth mixture over the beef and vegetables in the crock pot, ensuring everything is well coated.
- Cover the crock pot with its lid and set it to cook on low for 8 hours. This slow cooking method allows the flavors to meld and the beef to become tender.
- After 8 hours, check the beef for tenderness. It should easily shred with a fork. If it’s not tender enough, continue cooking for an additional hour.
- Once the beef is tender, carefully remove it from the crock pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the vegetables and broth.
- Serve the crock pot beef and vegetables hot, garnished with fresh herbs if desired. Enjoy your hearty meal!
Tips
- Choose the Right Cut: Chuck roast is ideal for this recipe due to its marbling, which ensures tender, flavorful meat after slow cooking.
- Searing is Essential: Don't skip the browning step! Searing the beef creates a delicious caramelized exterior that adds depth to the entire dish.
- Vegetable Consistency: Cut vegetables into uniform sizes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Liquid Level Matters: Ensure there's enough beef broth to keep the meat moist, but don't overfill – you want a rich, concentrated flavor.
- Low and Slow is the Way: Resist the temptation to rush the cooking process. The 8-hour low setting is crucial for breaking down tough meat fibers and developing rich flavors.
- Check for Doneness: The beef should easily shred with a fork. If it's not tender enough, continue cooking for an additional 30-60 minutes.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat for an easy meal.
- Customize Your Veggies: Feel free to swap or add vegetables based on your preference or what's in season.
Nutrition Facts
Calories: 314kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
