Slow Cooker Braised Beef with Carrots

 With the cooler temps in the air what could be better then heart warming dinner idea of Slow Cooker Braised Beef . I simply love slow cooker when you’re cooking for +2 people. It feeds a group and best of all the slow cooker does all of the work while you’re out going about your day. May even add some delicious smells to your home while it cooks. 

Serving Size

Serves 6-8

Prep & Cook Time

Prep Time: 20 minutesCook Time: 8-9 hours on low or 4-5 hours on high
Ingredients

• 3 lbs beef chuck roast, trimmed and cut into large chunks
• Salt and pepper, to taste
• 3 tbsp olive oil, divided
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 large carrots, peeled and chopped into chunks
• 2 large turnips, peeled and cut into chunks
• 2 cups chopped russet potatoes
• 2 cups beef broth
• 1 cup dry red wine (optional, can substitute with more beef broth)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Instructions

Season the beef generously with salt and pepper. Heat a large skillet over medium-high heat, then add 1 ½ tablespoons of olive oil. Sear the beef chunks in batches, browning each side well, then transfer to your slow cooker.

In the same skillet, add the remaining olive oil and sauté the onion until it’s soft and beginning to caramelize. Add the garlic and cook briefly until fragrant, then transfer to the slow cooker along with the beef.

Layer the carrots, potatoes and turnips over the beef in the slow cooker. In a bowl, whisk together the beef broth, red wine, tomato paste, thyme sprigs, bay leaves, and Worcestershire sauce, then pour this mixture over everything in the slow cooker.

Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is fork-tender and the vegetables are cooked through.

When done, discard the thyme sprigs and bay leaves. Serve the braised beef and vegetables hot, garnished with fresh parsley, alongside mashed potatoes or crusty bread if desired.