🌟 Crockpot rally with Potatoes and Carrots 🌟
constituents
3 lb( 1.4 kg) beef chuck repast
swab and pepper to taste
2 soupspoons olive oil painting
4 cloves garlic, diced
large onion, sliced
large carrots, hulled and cut into gobbets
large potatoes, hulled and cut into gobbets
mug beef broth
mug red wine( voluntary)
2 soupspoons tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 bay leaves
Fresh parsley, diced( for trim)
Directions
1️⃣ Season the beef chuck repast with swab and pepper on all sides.
2️⃣ In a large skillet, toast the olive oil painting over medium-high heat. Add the repast and sear for 4- 5 twinkles on each side until browned. Transfer the repast to the crockpot.
3️⃣ In the same skillet, add the diced garlic and sliced onion. Cook for 2- 3 twinkles until the onion is softened. Transfer the garlic and onion to the crockpot.
4️⃣ Add the carrots and potatoes to the crockpot, arranging them around the repast.
5️⃣ In a small coliseum, whisk together the beef broth, red wine( if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the admixture over the repast and vegetables in the crockpot. Add the bay leaves.
6️⃣ Cover and cook on low for 8- 10 hours or on high for 4- 5 hours, until the repast is tender and the vegetables are cooked through.
7️⃣ Remove the bay leaves before serving. Garnish with fresh diced parsley.
8️⃣ Serve the crockpot repast hot with the potatoes and carrots.
Prep Time 15 twinkles| Cooking Time 8- 10 hours( low) or 4- 5 hours( high)| Total Time 8- 10 hours 15 twinkles or 4- 5 hours 15 twinkles
Kcal 500 kcal per serving| Servings 6 servings 😋 ❤️