Spiced Beef Crock Pot
Transform your weeknight dinners with this irresistibly fragrant Spiced Beef Crock Pot recipe—a slow-cooked masterpiece that combines tender chunks of beef chuck roast, hearty vegetables, and a warm blend of spices like cumin, paprika, cinnamon, and allspice. Perfect for busy days, this recipe takes just 20 minutes of prep before your crock pot does the rest, simmering everything to fork-tender perfection. The rich combination of beef broth, diced tomatoes, and aromatic spices creates a savory and subtly spiced dish that feels both comforting and exotic. Serve it over rice, mashed potatoes, or with crusty bread to soak up the flavorful broth, making it an easy, crowd-pleasing meal for the whole family. Ideal for meal prep, this dish is as practical as it is delicious, and your kitchen will smell amazing while it cooks!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 large onion
- 4 whole garlic cloves
- 14.5 ounces canned diced tomatoes
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 2 whole bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 medium carrots
- 3 medium potatoes
Instructions
Pat the beef chuck roast dry with a paper towel and cut it into 2-inch cubes. Season the beef with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides, then transfer them to the crock pot.
Peel and dice the onion, and finely chop the garlic cloves. Add these to the skillet and sauté for 2-3 minutes until fragrant and slightly softened. Transfer to the crock pot.
Peel the carrots and potatoes, then cut them into large chunks (about 1.5 inches). Add them to the crock pot.
Pour the canned diced tomatoes (with their juice) and 1 cup of beef broth into the crock pot.
Sprinkle the ground cumin, paprika, cinnamon, and allspice over the ingredients in the crock pot. Add the bay leaves, remaining 0.5 teaspoon of salt, and stir gently to combine.
Cover the crock pot with its lid and cook on low heat for 8 hours, or on high heat for 4 hours. The beef should be fork-tender, and the vegetables soft.
Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
Serve the spiced beef hot over rice, mashed potatoes, or with crusty bread. Enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
