Ingredients

• 3 russets potatoes , diced
• 1 pound baby carrots
• 1 large onion , chopped
• 4 cloves garlic , minced
• 1 tablespoon olive oil , or to taste
• 2 pounds beef chuck roast , cubed
• 1 , 16 ounce
• 1 , 6 ounce
• 1 cup beef broth
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• salt and ground black pepper to taste

Instructions

1. 1 Place potatoes, carrots, onion, and garlic into a slow cooker.
2. 2 Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
3. 3 Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
4. 4 Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
5. 5 Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.

Nutrition per serving