Ingredients
2 pounds beef chuck roast, cubed
1 pound radishes, quartered
4 cups beef broth
1 stalk celery, sliced
1 large carrot, diced
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon fresh rosemary, minced
1 bay leaf
Salt and pepper to taste
Instructions
Cube beef chuck roast and trim excess fat
Quarter radishes and prep all vegetables
In crockpot, combine beef, radishes, celery, carrots, onion, garlic, thyme, rosemary, and bay leaf
Pour beef broth over ingredients
Season generously with salt and pepper
Cook on low for 8 hours, or high for 4-5 hours until beef is tender
Stir occasionally and adjust seasoning if needed
Notes
Substitute turnips for radishes if preferred
Grass-fed beef enhances flavor
Lay celery and carrots first for better browning
Store in airtight containers for up to 4 days
Gluten-free by default
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 1g
- Sodium: 4000mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg