Ingredients
Scale
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 yellow onion, chopped
- 3 garlic cloves, whole
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 4 cups organic beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 fresh sprigs of thyme
- 2 fresh sprigs of oregano
- 2 fresh sprigs of rosemary
- 1 cup baby Bella mushrooms, cut in half
Instructions
- Season the chuck roast cubes with salt and pepper and sear in a pan over medium high heat for 2-3 minutes; do not cook all the way through.
- Add beef to the Slow Cooker.
- Put all remaining ingredients into Slow Cooker, except mushrooms. Cover and cook until the meat and vegetables are tender, which takes about 6 hours on high heat.
- You can also leave this cooking on low heat all day (up to 10 hours), but make sure there is adequate liquid to prevent the meat from drying out due to evaporation.
- Add mushrooms in the last 30 minutes.
