Crock-Pot Beef Dinner
Submitted by sandyh
Chuck roast slow-cooks with onions, carrots, celery, and stewed tomatoes in a savory herb gravy enriched with Worcestershire sauce and mushrooms for an effortless crockpot dinner.
YIELD
6 servingsPREP
30 minCOOK
8 hrsREADY
8 hrsDump everything in the crockpot and walk away while beef chuck tenderizes over 8 hours.
Stewed tomatoes break down into a rich base while vegetables soften to spoon-tender perfection.
Stir in mushrooms during the final hour and thicken with flour for a velvety gravy that coats rice or noodles.
Kitchen Tips
- Use bone-in chuck for extra flavor and richness in the gravy
- Add cubed potatoes with the carrots for a complete one-pot meal
- For thicker gravy, mix 2 tablespoons flour with cold water before stirring into the hot liquid
- Leftovers taste even better the next day as flavors meld overnight
Ingredients
Directions
Add the onion, garlic, carrots, celery to the crockpot. Place meat on top of vegetables. Add the worcestershire sauce, kitchen bouquet, dry soup mix. Last, pour the stewed tomatoes over the top.
Cook on Low heat for 7 hours then add the mushrooms and let it cook for an hour or so more. When done, remove the meat and if a thicker gravy is desired, stir in 2 tablespoons flour and set crockpot to high while stirring for a minute or so.
Serve with rice or noodles, or add cut up potatoes with the vegetables.
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