slow-cooked beef
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker) or 3–4 hours (oven)
Total Time: Varies by method
Servings: 6–8
Difficulty: Easy
Category: Main Course
Cuisine: American / Rustic
Ingredients
For the Beef:
-
3–4 lbs beef chuck roast (or brisket or round roast)
-
Salt & black pepper, to taste
-
2 tbsp olive oil (for searing)
Vegetables:
-
4 carrots, peeled and cut into chunks
-
4 potatoes, quartered or cubed
-
2 celery stalks, chopped
-
1 large onion, chopped
-
4 cloves garlic, minced
Braising Liquid:
-
2 cups beef broth (low sodium preferred)
-
½ cup red wine (optional, or use extra broth)
-
2 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
2 tsp dried thyme
-
1 tsp rosemary
-
1 bay leaf
Equipment
-
Slow cooker (or Dutch oven for oven method)
-
Large skillet (if searing meat first)
-
Tongs, ladle, cutting board, knife
Time & Effort
| Method | Cook Time | Difficulty |
|---|---|---|
| Slow Cooker | 8 hrs LOW / 4–5 hrs HIGH | Easy |
| Oven Braise | 3–4 hrs @ 325°F | Medium |
| Prep Time | 15 minutes | Easy |
Instructions
Step 1: Prep & Season the Meat
-
Pat beef dry with paper towels.
-
Season all sides generously with salt and pepper.
-
Optional: Sear the meat in a hot skillet with olive oil, 2–3 minutes per side, until browned. This step adds deep flavor.
Step 2: Layer in Slow Cooker (or Dutch Oven)
-
Add carrots, potatoes, celery, and onions to the bottom of the slow cooker.
-
Place seared (or raw) beef on top.
-
Sprinkle in garlic, thyme, rosemary, and place bay leaf on top.
Step 3: Mix the Braising Liquid
-
In a bowl, whisk together:
-
Beef broth
-
Red wine (optional)
-
Tomato paste
-
Worcestershire sauce
-
-
Pour over the beef and vegetables.
Step 4: Cook
Slow Cooker Method:
-
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until meat is fork-tender and vegetables are soft.
Oven Method:
-
Preheat oven to 325°F (160°C).
-
Place ingredients in a covered Dutch oven.
-
Bake for 3.5 to 4 hours, checking occasionally for tenderness.
Step 5: Serve
-
Remove beef and shred or slice. Discard bay leaf.
-
Skim fat from the sauce if desired.
-
Serve beef with the cooked vegetables and ladle sauce over top.
-
Garnish with fresh parsley (optional).
Serving Suggestions
-
Creamy mashed potatoes (in place of or with cooked potatoes)
-
Crusty bread for soaking up the sauce
-
Side salad or steamed greens
Nutrition (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400–500 kcal |
| Protein | ~35g |
| Carbs | ~20g |
| Fat | ~25g |
| Fiber | ~4g |
| Sodium | ~600mg |
