INGREDIENTS:
- 3 lbs. beef chuck roast, cut into 1″ cubes
- 5 medium carrots, peeled and sliced into 1/2″ diagonals
- 4 medium red potatoes, peeled and cut into 3/4″ cubes
- 16 oz. whole fresh mushrooms, quartered
- 1 large yellow onion, chopped
- 3 large cloves garlic, minced
- 4 c. low sodium beef broth
- 3 T. tomato paste
- 2 T. Worcestershire sauce
- 1/4 c. Hungarian sweet paprika
- 1/4 c. brown sugar
- 2 tsp. dry mustard
- 2 tsp. kosher salt, or to taste
- 1/2 tsp. freshly ground black pepper
DIRECTIONS:
Place beef in slow cooker. Cover with carrots, potatoes, mushrooms, onion and garlic. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker. Stir a bit to combine. Cover and turn heat to high. Cook for 4 to 5 hours, or until beef and veggies are very tender. Serve in bowls with a warm loaf of fresh crusty bread.