Slow Cooker Tender Beef (Ready-to-Print Version)
Melt-in-your-mouth beef with hearty vegetables and rich gravy, cooked low and slow.
# What You’ll Need:
→ Meat
01 -
4 pounds boneless chuck roast, trimmed of excess fat
→ Vegetables
02 -
2 medium sweet onions, chopped
03 -
4 cloves garlic, minced
04 -
1 pound baby new potatoes, halved if large
05 -
3 large carrots, peeled, halved lengthwise, cut into 2-inch pieces
06 -
2 parsnips (approximately 4 ounces), peeled, halved lengthwise, cut into 2-inch pieces
→ Condiments and Seasonings
07 -
2 tablespoons extra-virgin olive oil
08 -
1 1/2 teaspoons salt, divided
09 -
1 teaspoon black pepper
10 -
3 tablespoons tomato paste
11 -
2 tablespoons Worcestershire sauce
12 -
2 tablespoons mustard (Dijon or spicy brown)
13 -
2 tablespoons brown sugar
14 -
2 tablespoons all-purpose flour
15 -
2 teaspoons dried oregano
16 -
1 teaspoon Better Than Beef Bouillon paste
17 -
1 teaspoon kosher salt
18 -
1 1/2 cups reduced-sodium beef broth
19 -
1 bay leaf
20 -
2 tablespoons fresh chopped parsley, for garnish
# Step-by-Step Guide:
01 -
Coat the bowl of a 6-quart slow cooker with nonstick cooking spray.
02 -
Warm olive oil in a large skillet over medium-high heat. Season the chuck roast with 1 1/2 teaspoons salt and black pepper. Sear the roast on each side for about 4 minutes until well browned.
03 -
Place chopped onions, minced garlic, baby potatoes, carrots, and parsnips evenly into the slow cooker. Lay the seared roast on top of the vegetables.
04 -
In a medium bowl, whisk together tomato paste, Worcestershire sauce, mustard, brown sugar, all-purpose flour, oregano, bouillon paste, beef broth, kosher salt, and black pepper until smooth.
05 -
Pour the sauce mixture over the roast and vegetables in the slow cooker. Add the bay leaf, then cover and cook on low for 8 hours until the meat is tender and falls apart and the vegetables are softened.
06 -
Taste the gravy and adjust with additional Worcestershire sauce, brown sugar, salt, or pepper if needed. Slice the meat, garnish with fresh parsley, and drizzle with the cooking juices before serving.
# Handy Tips:
01 -
For optimal flavor, sear the roast thoroughly. Leftovers can be stored refrigerated for up to 4 days.