Description
A light yet hearty Slow Cooked SUMMER Beef Casserole featuring tender beef, fresh summer vegetables, and garden herbs slow-cooked to perfection. This recipe is perfect for warm weather dining.
Ingredients
Scale
- 2 lbs chuck roast, cut into chunks
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup corn kernels
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup beef broth
- Fresh basil and thyme
Instructions
- Sear beef chunks in olive oil until browned.
- Add beef to slow cooker with onion, garlic, paprika, and tomato paste.
- Add all vegetables and pour broth over the top.
- Season with salt, pepper, and herbs.
- Cover and cook on low for 7–8 hours or high for 4–5 hours.
- Stir before serving and garnish with fresh herbs.
Notes
- Add tender veggies like zucchini in the last hour for better texture.
- Use leftovers in wraps, baked potatoes, or as a topping for nachos.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooked
- Cuisine: American