Description
A rich, herb-infused casserole of tender braised beef, golden tomatoes, and fresh vegetables, made effortlessly in a slow cooker. Serve with pasta for a comforting, one-pot meal that combines earthy and aromatic flavors.
Ingredients
2 lbs chuck roast (Trim excess fat before seasoning)
1 tsp dried oregano (Use fresh if available)
1 tsp dried basil (Pinch more for vegetal brightness)
½ tsp dried thyme (Sprinkle more over final dish)
1 tbsp minced garlic (Optional: toast garlic first)
1 large diced onion (Yellow or sweet onions work)
2 medium diced carrots (Peeled for smooth sauce base)
2 stalks chopped celery (Discard tough cores first)
28 oz can crushed tomatoes (DIY version from fresh tomatoes)
1½ cups beef broth (Gluten-free for sensitive palates)
8 oz pasta (Tagliatelle, pappardelle, or fettuccine)
Salt and pepper to taste (Adjust after final simmer)
Instructions
Pat chuck roast dry with paper towels
In a small bowl, mix 1 tsp salt, 1 tsp pepper, 1 tsp oregano, 1 tsp basil, and ½ tsp thyme
Coat roast evenly with seasoning blend
Place garlic, onion, carrots, and celery in a 6-quart crock pot
Add roast on top, pressing it down slightly
Pour 1½ cups beef broth and 28 oz crushed tomatoes over the roast
Cook on low for 8 hours or high for 5 hours
Taste and adjust seasoning with additional salt, pepper, or thyme before serving
Serve with cooked pasta of choice
Notes
For a richer flavor, use fresh herbs if available. Substitute homemade crushed tomatoes for a fresher taste. Leftovers freeze well in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 480
- Category: trends
- Method: Braising
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 8g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg