Ingredients
- 2 lbs chuck roast, cut into chunks
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup corn kernels
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 cup beef broth
- Fresh basil and thyme (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear beef chunks until browned on all sides.
- Transfer beef to slow cooker. Stir in onion, garlic, smoked paprika, and tomato paste.
- Add zucchini, cherry tomatoes, corn, and bell pepper.
- Pour in beef broth and season with salt, pepper, basil, and thyme.
- Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is fork-tender.
- Stir well before serving and garnish with fresh herbs.
Notes
- Swap zucchini for yellow squash or green beans.
- Try brisket or short ribs for different cuts of beef.
- Add red wine or balsamic vinegar for richer flavor.
- Mix in quinoa or couscous during the last hour for extra heartiness.
- Stir in baby spinach before serving for added greens.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg
