Beef and Potato Slow Cooker Dish (Print version)
Tender beef, potatoes, carrots, and onions slow-cooked in a rich, savory gravy until the meat falls apart.
# Ingredients:
For the beef
01 -
2 1/2 lb (1.1 kg) chuck roast, cut into 1 1/2-inch pieces
02 -
1 1/2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
2 tablespoons cornstarch
06 -
2 tablespoons olive oil
For the slow cooker
07 -
1 1/2 lb (680 g) baby gold potatoes, halved if large
08 -
4 medium carrots, peeled and cut into 2-inch pieces
09 -
1 large yellow onion, chopped
10 -
4 cloves garlic, minced
11 -
2 tablespoons tomato paste
12 -
2 1/2 cups (600 ml) beef broth
13 -
1 tablespoon gluten-free Worcestershire sauce
14 -
1 teaspoon dried thyme
15 -
1 bay leaf
To finish
16 -
2 tablespoons cornstarch mixed with 3 tablespoons cold water
17 -
2 tablespoons chopped fresh parsley
18 -
Salt and black pepper, to taste
# Instructions:
01 -
Pat the beef dry. Toss it with salt, pepper, garlic powder, and 2 tablespoons cornstarch until lightly coated.
02 -
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2-3 minutes per side, then transfer it to a 6-quart slow cooker.
03 -
Add the onion to the skillet and cook for 2 minutes. Stir in the garlic and tomato paste for 1 minute, scraping up browned bits from the pan.
04 -
Add the potatoes, carrots, onion mixture, beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir gently to combine.
05 -
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender and the potatoes are cooked through.
06 -
Stir in the cornstarch and water slurry. Cover and cook on high for 20-30 minutes, until the gravy thickens.
07 -
Remove the bay leaf. Taste and adjust salt and pepper, then sprinkle with parsley before serving.
# Good to know:
01 -
Use a 6-quart slow cooker for the best fit.
02 -
Cook on low when possible for the most tender beef.
03 -
Leftovers keep refrigerated for up to 4 days.