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
- Salt and pepper, to taste
- Fresh basil and thyme
Instructions
- Sear beef chunks in olive oil until browned, then transfer to slow cooker.
- Add onion, garlic, smoked paprika, and tomato paste.
- Layer zucchini, corn, cherry tomatoes, and bell pepper on top.
- Pour beef broth over vegetables and beef. Season with salt, pepper, and fresh herbs.
- Cover and cook on low 7–8 hours or high 4–5 hours.
- Add zucchini during the last hour of cooking to keep it tender.
- Stir before serving and garnish with more fresh herbs.
Notes
- Swap chuck roast with brisket or boneless short ribs for variety.
- Add jalapeño or chili flakes for spice.
- For a Mediterranean version, add olives, capers, and lemon zest.
- For a lighter option, reduce beef and add beans or chickpeas.
- Layer sturdier vegetables at the bottom and tender ones later to avoid mushiness.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
