Description
Braised Beef and Potatoes is a classic comfort food dish that warms the heart and fills the belly. This recipe features succulent chunks of beef chuck roast that are slow-cooked to perfection, absorbing all the rich flavors of savory gravy and tender Yukon Gold potatoes. Ideal for a cozy family dinner, serve it over fluffy white rice to soak up every last drop of deliciousness. With its simple preparation and hearty ingredients, this dish is sure to become a favorite in your household.
Ingredients
Scale
- 2 pounds boneless beef chuck roast
- 1 tablespoon vegetable oil
- 1 large yellow onion
- 3 cloves garlic
- 2 pounds Yukon Gold potatoes
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Cooked white rice (for serving)
- Fresh parsley (for garnish)
Instructions
- Pat beef cubes dry and heat vegetable oil in a skillet over medium-high heat. Sear beef until browned on all sides (about 3-4 minutes). Transfer to a slow cooker.
- In the same skillet, cook chopped onion until softened (about 5 minutes), then add minced garlic and cook for an additional minute. Transfer to the slow cooker.
- Whisk together beef broth, water, flour, tomato paste, thyme, black pepper, and salt in a bowl until smooth. Pour over beef mixture in the slow cooker.
- Add potato chunks and gently stir to combine.
- Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender and potatoes are cooked through.
- Stir before serving; adjust seasoning if needed.
- Serve hot over cooked white rice and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg