Prep time: 20 mins
Cook time: 8 to 10 hours
Serves: 6
INGREDIENTS:
2-2 1/2 pound beef bottom round roast, trimmed and cut into bite sized pieces
2 tsp olive oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushrooms
1 medium stalk celery, sliced
1 medium onion, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
10 ounces beef or vegetable broth
DIRECTIONS:
Trim excess fat from beet. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in a 4-6 quart dutch oven or slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour the broth over the top. Cover and cook on low for 8 to 10 hours or until beef and vegetables are tender.
