Slow Cooker Chunky Beef and Carrots


Beef, Crockpot


¾ lb boneless chuck roast, trimmed and cut into small chunks

2 carrots, cut into 2-inch pieces

1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, drained

½ small onion, finely chopped

½ (6-oz) can tomato paste

2 Tbsp minced garlic

¾ cup low-sodium beef broth

½ tsp salt

½ tsp pepper

8 oz wide egg noodles

2 Tbsp butter

1 tsp salt


Combine all ingredients in a 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until beef is tender. Serve over Buttery Noodles recipe.

Cook noodles according to package directions; transfer to a bowl, and toss with butter and salt.


This was fantastic, Peter really liked it. Ended up doubling the recipe for me and him and it made A LOT, even with having leftovers for a couple of days myself.