Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- Salt to taste
- 6 cups mashed potatoes, prepared
- 2 tbsp cornstarch
- 1/4 cup cold water
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.
- Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Transfer to slow cooker.
- Pour beef broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper into the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is very tender.
- In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour into the slow cooker and stir well.
- Increase heat to high and cook for an additional 15-20 minutes, or until the gravy has thickened.
- To serve, spoon mashed potatoes onto plates. Top with beef and gravy.
Notes
For a richer flavor, add a splash of Worcestershire sauce to the slow cooker. You can also add chopped carrots and celery for extra vegetables. If you don’t have fresh herbs, use 1/2 teaspoon of each dried herb instead.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg