Braised Beef with Root Vegetables

Name: Braised Beef with Root Vegetables
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 pound beef chuck roast (boneless, trimmed of excess fat, cut into 2-inch cubes); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 2 cup beef broth (low sodium); 1 can crushed tomatoes (28-ounce, no sugar added); 1.5 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 pound red potatoes (small, quartered); 3 carrots (medium, peeled, cut into 1-inch pieces); 2 celeries (cut into 1-inch pieces); 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 4 slice whole wheat bread (for serving)

Slow-cooked beef chuck roast braised to perfection with a medley of carrots, celery, potatoes, and mild herbs in a rich, savory broth, creating a nourishing and deeply flavorful meal.

Prep: 20 min
Cook: 5 hr
Total: 5 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $6.08/serving

Dietary

Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free

Ingredients

2.5 pound beef chuck roast (boneless, trimmed of excess fat, cut into 2-inch cubes)
1 tablespoon olive oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
2 cup beef broth (low sodium)
1 can crushed tomatoes (28-ounce, no sugar added)
1.5 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound red potatoes (small, quartered)
3 carrots (medium, peeled, cut into 1-inch pieces)
2 celeries (cut into 1-inch pieces)
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
4 slice whole wheat bread (for serving)

Instructions

Season the beef chuck roast cubes generously with salt and black pepper.
In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 3-4 minutes per side. Transfer the browned beef to a 6-quart slow cooker.
Add the yellow onion to the same skillet and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the onion and garlic to the slow cooker with the beef.
Pour in the low-sodium beef broth and no-sugar-added crushed tomatoes. Stir in the 1 1/2 teaspoons dried thyme and 1 teaspoon dried rosemary. Add the quartered red potatoes, carrots, and celery to the slow cooker, ensuring they are mostly submerged in the liquid.
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the beef is fork-tender and the vegetables are soft. Stir gently before serving. Serve hot, optionally with slices of whole wheat bread for soaking up the savory juices.

Notes

For extra tenderness, sear the beef in a pan before adding it to the slow cooker. Leftovers are excellent and can be stored in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 609
Protein: 42.5 g
Carbohydrates: 29.2 g
Fat: 34.4 g
Fiber: 4.6 g
Sodium: 724 mg
Saturated Fat: 13.8 g
Sugar: 10.4 g
Cholesterol: 118 mg