Slow-Cooked Beef and Potato

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 4 large potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional, for richer flavor)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Sear the Beef:
   Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper, then sear until browned on all sides. Transfer to slow cooker.
2. Sauté Vegetables:
   In the same skillet, sauté onions, garlic, and carrots until softened, about 5 minutes. Stir in tomato paste, paprika, thyme, and rosemary. Cook for 1 more minute, then deglaze with red wine (optional). Pour everything into the slow cooker.
3. Combine and Cook:
   Add potatoes, beef broth, and Worcestershire sauce to the slow cooker. Stir to combine. Cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and potatoes are soft.
4. Serve:
   Adjust seasoning if needed. Serve warm, garnished with fresh herbs if desired.

Would you like to add a twist — maybe some peas or green beans at the end for color and freshness? Or a gravy thickener to make the broth richer?