Prep 15 mins
Cook 8 hrs
Only 7 ingredients, no tomatoes, no soup mixes, just a crock pot. I put the meat in before work, add the veggies when I get home and have a great meal quick. I often peel the taters and put them in the fridge covered with water until its time to throw them in, cuts after work prep time.
- 907.18 g chuck roast
- 709.77 ml beef broth
- 1 onion, cubed
- 3 garlic cloves, smashed
- 6 potatoes, peeled and cubed
- 236.59 ml baby carrots
- 59.14 ml cornstarch
- In a crockpot, place roast (whole) add onion, garlic and beef broth. Salt and pepper if desired.
- Cook on lo for 6-8 hours (I plug it in before I go to work).
- Remove beef, cube and return to crock pot. Add potatoes and carrots, cook for 45 minutes.
- Combine cornstarch with a little water, add and cook 15 more minutes until thickened.
- I serve with crusty bread and a salad.
If you just follow the recipe as written here, it's terrible! I noticed the other reviewers made some pretty significant changes. I don't know what kind of crock pot you have, but my potatoes were still completely raw after 45 minutes! It needed to cook at least an additional hour. Plus this was really bland. I had to add quite a bit of salt. Beginning cooks (those who would be using a "Basic" recipe) should be warned that adjustments to this recipe need to be made.
So good! I, too, started with already cut up beef just to make things easier. Adding the vegetables later in the process as your recipe directs made them come out so perfectly instead of as "mushily" as usual. The 45 minutes on low didn't quite get them done, but another 15 or so on high certainly did. I used red potatoes cut but not peeled-again just a little easier. The crusty bread was a great tip, too! I do think next time I might add some Kitchen Bouquet or just a bit more of some kind of seasoning for a little extra flavor, but wow, such a simple and delicious recipe. Thanks!
Dawn, this is so good and very easy to do! I started with beef already cut into chunks. One hour before serving time I added the veggies, including some regular carrots I cut down to baby carrot size. I also added some mushrooms because I happened to have some on hand. I thickened the sauce with flour mixed with the remainder of the beef broth that was leftover in the can. When seasoning with salt and pepper, I also added just a touch of Kitchen Bouquet and also just a bit of parsley. Our dinner was so good, Dan'l asked for seconds! Your suggestion of the crusty bread just made the meal. For such an easy recipe, you sure did make me look good, Dawn! Thanks so much!