Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 lb baby gold potatoes, halved
- 3 large carrots, sliced into thick rounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by prepping your vegetables and meat. Cut the beef chuck roast into uniform cubes to ensure even cooking. If you have extra time, sear the beef in a hot skillet for two minutes per side to lock in the juices, though this is optional. Place the halved potatoes, sliced carrots, and diced onions at the bottom of the crockpot. Layer the beef cubes on top of the vegetables. In a small bowl, whisk together the beef broth, minced garlic, Worcestershire sauce, thyme, and rosemary. Pour this liquid mixture over the meat and vegetables. Season generously with salt and pepper.
- Cover the crockpot with its lid, ensuring it is sealed tightly. Set the temperature to “Low” and cook for 8 hours. If you are in a hurry, you can set it to “High” for 4 to 5 hours. Avoid lifting the lid during the cooking process, as this releases heat and adds to the cooking time. About 30 minutes before serving, whisk the cornstarch and water together to create a slurry. Stir this mixture into the crockpot. This will thicken the broth into a rich, glossy gravy that coats every ingredient beautifully.
- Once the sauce has thickened and the beef is fork-tender, turn off the crockpot. Ladle a generous portion of the stew into deep bowls. Make sure everyone gets a good mix of beef, potatoes, and carrots. Garnish the tops with a sprinkle of freshly chopped parsley for a pop of color and brightness. Serve this simple crockpot meal alongside a piece of crusty bread or a fresh green salad to complete the experience.
- Cook Time: 8 hours 15 minutes