• 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
  • 1 tsp. kosher salt, or to taste
  • 1/2 tsp. freshly ground black pepper
  • fresh chopped parsley for garnish, optional


  1. Place beef in slow cooker. Cover with carrots, potatoes, mushrooms, onion, and garlic. In a medium bowl, whisk together remaining ingredients except parsley, and then add to the slow cooker. Stir a bit to combine. Cover and turn heat to high. Cook for 4 to 6 hours, or until beef is ultra tender (I usually plan on 6 hours). Serve in bowls with a warm loaf of fresh crusty bread.

Recipe source: afarmgirlsdabbles