Slow-Cooker Braised Steaks with Root Vegetables
Ingredients
Scale
- 1 large onion (finely chopped)
- 1 tablespoon tomato paste
- 2 garlic cloves (crushed and minced)
- 1 teaspoon canola oil
- ¼ teaspoon dried thyme
- ¾ cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons instant tapioca
- salt and pepper
- 4 chuck steaks ( about 6 ounces each ¾ to 1 inch thick – I cut large steaks into 4 serving size pieces)
- 12 ounces potatoes (skin on cut into 1-inch cubes)
- 4 medium carrots (cut into 1-inch pieces – if large cut them in half lengthwise.
- 4 parsnips (peeled cut lengthwise and cut into 1-inch pieces
Instructions
- Place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
- Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
- Loosely tie the vegetables into a cheesecloth bundle and place them on top of the steaks.
- Cook for 8 – 9 hours on low or 5 – 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.
