3lbsboneless beef chuck-eye roasttrimmed and cut into 1 inch chunks
6clovesgarlicminced or pressed
14ozlow-sodium beef broth
1lbred potatoescut into 1-inch chunks
4-6carrotspealed cut into 1/2 inch medallions
1 1/2cupsfrozen peas
Start by trimming about 3 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to crock pot but keep any liquid in the pan.
While browning meat, peel 4 carrots and cut into 1/2 inch thick medallions. Scrub 1 pound of red potatoes and cut into chunks. Other potatoes could be used.
Mince 3 medium onions. Crush or mince 6 cloves of garlic. Add onion, 6 oz. tomato paste, and 1/2 tsp salt into the hot pan. Cook until onions are soft and lightly browned. About 8 minutes and try to add the garlic for the last minute.
When the onion is ready, add one 14 oz can of beef broth to the pan and scrape any brown bits from the bottom of the pan.
Add all ingredients except the peas in the crock pot, stir well and set to 8 hours on low. At hour 7, add 1 cup frozen peas.
I know this is cooking for two. This recipe will cut in half well.
As written, you should use a 6.5 qt or bigger crock pot.
Leftovers are good in the refrigerator for 3-4 days or 2-3 months in a freezer.
If you're in a hurry, skip the whole browning skillet steps. Just dump it in, and it will be great.
I prefer to cut and time a chuck roast for this, but store stew beef will work fine.