TENDER CROCKPOT BEEF

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Imagine walking into a warm and cozy kitchen, where the aroma of slow-cooked beef wafts through the air, tantalizing your senses and beckoning you to take a bite. The tender, fall-apart beef is a testament to the power of slow cooking, a process that breaks down the toughest of fibers and infuses the meat with a depth of flavor that’s hard to resist. And the best part? This indulgent, 20-minute dinner is a breeze to make, courtesy of your trusty crockpot.

If you’re a fan of comfort food, then you’ll love our other recipe for a classic lasagna Baked to Perfection. It’s a crowd-pleaser, and one that’s sure to become a staple in your household during the colder months.

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1 1-lb beef chuck roast
1 onion
2 cloves garlic
1 cup beef broth
1 tsp dried thyme
1 tsp salt
1 cup shredded cheddar cheese
1 tbsp flour
1 tbsp olive oil

Why This Recipe Works

The low and slow cooking process breaks down the connective tissues in the beef, making it tender and fall-apart.
The crockpot does all the work, freeing up your time to focus on other activities.
The combination of aromatic spices and savory broth creates a rich and intense flavor that’s impossible to resist.

Key Ingredients

For the best results, make sure to select high-quality ingredients that meet the job. For this recipe, look for a beef chuck roast that’s at least 1 lb in weight, and an onion that’s firm and not past its prime. Fresh thyme and dried thyme are interchangeable, but fresh thyme will add a brighter flavor to the dish. As for the cheddar cheese, the sharper the better – it adds a salty, tangy flavor that complements the beef perfectly. Finally, when it comes to the flour, make sure it’s a high-protein flour that will help to thicken the sauce.

As for the broth, beef broth is the best option as it will enhance the beef flavor in the dish. If you can, use a homemade broth – but a store-bought one will also do the trick.

TENDER CROCKPOT BEEF - Quick 20-Minute Dinner

Recipe Courtesy of Our Kitchen

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups flour

1 1-lb beef chuck roast

1 onion

2 cloves garlic

1 cup beef broth

1 tsp dried thyme

1 tsp salt

1 cup shredded cheddar cheese

1 tbsp flour

1 tbsp olive oil

Directions

Place the flour in a shallow dish. Season the beef with salt and coat in the flour, shaking off the excess.

Heat the oil in the crockpot and brown the beef on all sides. Transfer it to the crockpot and add the onion, garlic, thyme, bouillon, and cheese.

Cook on low for 8 hours or on high for 4 hours, until the beef is tender and the sauce has thickened. Serve hot over mashed potatoes or egg noodles.

Let the beef rest for 10 minutes before slicing and serving.

Storage & Reheating

For best results, store leftover beef and gravy in an airtight container in the refrigerator and reheat until warm. When reheating, make sure to let the beef come to room temperature first – this is especially important when utilizing your slow cooker as it takes time to heat up the contents.