Ingredients
- 2 lbs beef (chuck roast or stew meat)
- 8 oz mushrooms (button or cremini)
- 4 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch (optional)
- Salt and pepper to taste
Instructions
- Cut the beef into bite-sized pieces (about 1-inch cubes).
- Sear the beef in a skillet over medium heat until browned. Transfer to the crock pot.
- Sauté the onions, garlic, and mushrooms in the same skillet until tender.
- Add the sautéed vegetables to the crock pot with beef broth, Worcestershire sauce, and herbs. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- For thicker gravy, mix cornstarch with water and stir into the pot 30 minutes before serving.
- Serve over mashed potatoes or with crusty bread.
Notes
Thoroughly brown the meat for rich flavor and avoid overcrowding the crock pot for even cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
- Diet: Gluten Free