Ingredients

The following ingredients have 8 Servings
  • 2 pounds boneless beef chuck roast
  • ¼ cup flour
  • 1 teaspoon dried thyme
  • ½ teaspoon pepper
  • 4 Tablespoons olive oil
  • 1 onion (sliced)
  • 3 teaspoons minced garlic
  • 3 cups low sodium beef broth
  • 3 tablespoons tomato paste
  • 28 ounces diced tomatoes (not drained)
  • 3 potatoes (diced)
  • 16 ounces baby portabella mushrooms (diced)
  • 1 red bell pepper (diced)
  • 3 carrots (sliced)
  • 2 stalks celery (diced)
  • ½ teaspoon salt
  • 1 Tablespoons fresh parsley (optional topping)

Instruction

  • Trim the fat from the meat and cut into 1 1/2 inch pieces (You could also have the butcher cut it for you.)
  • In a gallon sized plastic bag, combine flour, thyme, and pepper. Add your meat to the bag, zip it closed and shake it to coat.
  • In a skillet, heat 4 Tablespoons of the oil over high heat. Add your meat and cook sear edges for about 4-5 minutes or until the outside edges of the meat are brown. Transfer it to your Slow Cooker.
  • Add in the onion, garlic, beef broth, tomato paste, diced tomatoes, diced potatoes, mushrooms, carrots, celery, salt and pepper.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 5 hours.
  • Sprinkle fresh parsley on top when ready to serve.