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Searing the meat first leads to fall-apart beefy goodness later. Let your slow cooker make dinner tonight!

Prep time:
Cook time:
Servings: 6 Servings


Cost per serving $0.85 view details


  1. In a large skillet, heat ~ 1.5 Tbsp canola oil until hot.
  2. Season meat with salt and pepper. Coat with 2 Tbsp of flour on all sides.
  3. Sear meat in skillet until brown on all sides. Work in batches, as to not overcrowd the skillet.
  4. While meat is cooking, toss potatoes, carrots, onions and garlic in slow cooker.
  5. Once meat is seared, add on top of veggies. Add 3 cups of broth, thyme, Worcestershire and bay leaf, as well. Season well with salt and pepper.
  6. Cook on LOW for 10 hours until meat is fork-tender (it should literally shred apart at the touch).
  7. 30 minutes before total cooking time, mix the remaining 2 Tbsp of flour with the remaining ¼ cup of broth. Add to crock pot, along with frozen peas, and turn to HIGH. This will help thicken the soup slightly and cook the peas.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 391g
Recipe makes 6 servings
Calories 228  
Calories from Fat 41 18%
Total Fat 4.6g 6%
Saturated Fat 1.68g 7%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 653mg 27%
Potassium 657mg 19%
Total Carbs 34.73g 9%
Dietary Fiber 4.9g 16%
Sugars 4.93g 3%
Protein 12.81g 20%



  • myra byanka
    October 7, 2012
    Great ingredients and it must be delicious. Will try when the weather gets cold.


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