Servings: 6 servings
Calories: 595kcal
Ingredients
- 2.5 pounds chuck roast cut into bite-sized pieces
- 0.25 cup all-purpose flour for coating the beef
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 medium carrots peeled and sliced
- 3 medium potatoes peeled and diced
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 cup frozen peas
Instructions
- Coat the beef pieces with flour, salt, and pepper in a bowl.
- Heat olive oil in a large skillet and brown the outside of the beef, then transfer to the slow cooker.
- Add beef broth, tomato paste, Worcestershire sauce, carrots, potatoes, thyme, and bay leaf to the slow cooker.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender.
- Stir in the frozen peas during the last 10 minutes of cooking, remove the bay leaf, and serve warm.
Nutrition
Serving: 1servings | Calories: 595kcal | Carbohydrates: 27g | Protein: 33g | Fat: 35g | Sodium: 720mg | Fiber: 4g | Sugar: 2g
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