Ingredients
- 2 lbs beef (Chuck or Round)
- 4 medium potatoes (Yukon Gold or Baby)
- 4 cloves garlic (minced)
- 4 tablespoons butter
- 2 cups beef broth
- 2 carrots (chopped)
- 1 onion (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- Salt and pepper to taste
Instructions
- Prep your ingredients: Cut beef into bite-sized pieces and chop onions, carrots, and potatoes.
- Sear the beef: In a skillet over medium-high heat, melt a tablespoon of butter and sear beef until browned on all sides.
- Combine in the slow cooker: Transfer beef to the slow cooker with the vegetables and sprinkle minced garlic on top.
- Add broth and herbs: Pour beef broth until it almost covers the ingredients, then add fresh herbs and season generously.
- Turn it on: Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Add the butter: About 30 minutes before serving, stir in additional butter for richness.
- Serve and enjoy: Serve hot, garnished with parsley, with crusty bread or a side salad.
Notes
This dish is perfect for family dinners and gatherings, and can be frozen for later use. Just reheat gently for best results.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free