Hearty Slow Cooker Beef & Veggie Delight

Ingredients

Main Ingredients

• 2 lb (900 g) chuck roast, cut into 2‑inch cubes
• 1 lb (450 g) baby potatoes, halved
• 2 large carrots, sliced into ¼‑inch rounds
• 12 oz (340 g) fresh green beans, trimmed

Sauce & Marinade

• 1 cup low‑sodium beef broth
• ½ cup canned diced tomatoes (with juice)
• 2 tablespoons honey
• 2 cloves garlic, minced

Seasonings & Garnish

• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Assembling the Slow Cooker

1. Brown the Beef. Heat 2 tablespoons olive oil in a large skillet over medium‑high heat. Add the seasoned beef in a single layer; let it sear without moving for 3‑4 minutes until a deep crust forms. Flip and brown the other side. This step locks in juices and creates fond—the flavorful brown bits that will enrich the sauce.
2. Deglaze the Pan. Pour ¼ cup of the beef broth into the hot skillet, scraping the bottom with a wooden spoon to dissolve the fond. This liquid captures the caramelized flavor and will be poured into the slow cooker later.
3. Layer the Cooker. Place the browned beef at the bottom of the slow cooker. Arrange the potatoes, carrots, and green beans on top, distributing them evenly for uniform heat exposure.
4. Mix the Sauce. In a medium bowl, whisk together the remaining broth, diced tomatoes, honey, minced garlic, dried thyme, and a dash of extra pepper. Pour the mixture over the meat and vegetables, ensuring everything is just covered. The sauce will thicken as it reduces during the long cook.