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Slow-Cooked Beef in Tomato Gravy

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Slow-Cooked Beef in Tomato Gravy is a comforting and flavorful dish featuring tender beef simmered low and slow in a rich tomato-based sauce infused with herbs and savory seasonings. Perfect for family dinners, meal prep, or cozy gatherings.

Ingredients

  • 3 lbs beef chuck roast or stewing beef
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Season the beef evenly with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat and brown the beef on all sides.
  3. Transfer the browned beef to a slow cooker.
  4. In the same skillet, sauté the onion until softened, about 5 minutes.
  5. Add the garlic and cook for 1 minute until fragrant.
  6. Stir in the tomato paste and cook for another minute to deepen the flavor.
  7. Add the crushed tomatoes, beef broth, Worcestershire sauce, oregano, thyme, paprika, and bay leaves. Stir well.
  8. Pour the tomato mixture over the beef in the slow cooker.
  9. Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
  10. Remove the bay leaves and shred or slice the beef as desired.
  11. Spoon the tomato gravy over the beef and garnish with fresh parsley before serving.

Notes

  • Beef chuck roast is ideal because it becomes exceptionally tender during slow cooking.
  • Add mushrooms, carrots, or bell peppers for extra vegetables and flavor.
  • For a spicy variation, add 1/2 teaspoon red pepper flakes.
  • Stir in 1/4 cup heavy cream near the end of cooking for a richer sauce.
  • To thicken the gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the final 30 minutes.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • The flavor improves after resting overnight in the refrigerator.

Nutrition

Find it online: https://cookedbymaya.com/slow-cooked-beef-in-tomato-gravy/