Slow Cooker Beef and Veggies
Description
With this slow cooker beef and veggies recipe, beef chuck roast, potatoes, carrots, and onion cook in a French onion, sherry, and Worcestershire broth.
Ingredients
•
1 (4 pound) beef chuck roast
•
6 medium potatoes, peeled and halved
•
6 carrots, peeled and halved
•
1/2 large onion, cut into chunks
•
1 (1 1/4 ounce) envelope dry onion soup mix
•
1/4 cup cooking sherry
•
2 tablespoons Worcestershire sauce
•
2 tablespoons Italian seasoning
•
2 teaspoons beef bouillon
•
1 teaspoon garlic powder
•
1 teaspoon ground black pepper
•
1 teaspoon salt
•
1 teaspoon dried rosemary
•
6 cups water to cover
•
2 tablespoons butter
•
2 tablespoons flour
Directions
1
Place chuck roast in a slow cooker. Add potatoes, carrots, and onion; top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover chuck roast and vegetables.
2
Cover slow cooker. Cook on Low until chuck roast and vegetables are cooked through and tender, about 8 hours.
3
Melt butter in a small saucepan over medium-high heat; whisk in flour until a paste forms. Whisk in 1 cup cooking liquid from slow cooker until well combined. Whisk flour mixture into cooking liquid in the slow cooker until thoroughly combined and thickened, about 20 minutes more.