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Cooked SUMMER Beef Casserole

Tender Cooked SUMMER Beef Casserole Bursting with Flavor

A comforting, light yet hearty summer casserole featuring tender beef and fresh vegetables.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Chuck Roast Choose well-marbled cuts for superior tenderness.
For the Vegetables
  • 4 medium Tomatoes Use ripe summer tomatoes.
  • 2 medium Zucchini Chop into bite-sized pieces.
  • 1 cup Sweet Corn Fresh or frozen.
  • 2 medium Bell Peppers (red) Opt for crunchy red variety.
  • 1 large Onions Regular or sweet onions.
  • 4 cloves Garlic Crushed or minced.
For the Sauce
  • 2 tablespoons Tomato Paste Rich in umami.
  • 4 cups Broth or Stock (beef/chicken) Low-sodium varieties recommended.
For Flavor Enhancements
  • 1 tablespoon Fresh Herbs (basil, oregano, thyme) Dried herbs can be used.
  • 1 tablespoon Lemon Zest or Red Wine Vinegar Adds brightness.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Sear the chuck roast in a skillet over medium-high heat for about 5-7 minutes until browned on all sides.
  2. Chop the zucchini and bell peppers, slice the onions, and mince the garlic.
  3. Layer the onions and any carrots in the slow cooker, place the seared beef on top, followed by the zucchini, bell peppers, and herbs.
  4. Mix the tomato paste with broth and pour over the layered ingredients, adding lemon zest or red wine vinegar.
  5. Cover and cook on low for 7-8 hours or high for 4-5 hours.
  6. Once cooked, check beef tenderness and broil with cheese if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat with broth for moisture.

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