Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup cornstarch
- 1/2 cup cold water
- 6 slices of white bread, toasted
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Season with salt and pepper. Transfer the beef to a slow cooker.
- In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic to the slow cooker.
- Pour the beef broth and diced tomatoes over the beef and vegetables in the slow cooker. Add the sliced carrots, sliced celery, Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the slow cooker and stir well. Cover and cook on high for an additional 15-20 minutes, or until the gravy has thickened.
- To serve, place a slice of toasted bread on each plate. Spoon the beef and gravy generously over the toast. Garnish with fresh parsley.
Notes
For a richer flavor, use red grape juice instead of some of the beef broth. You can also add a bay leaf to the slow cooker for extra depth, but remember to remove it before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg