Tender, slow-cooked beef with buttery potatoes, sweet carrots, garlic, and a rich, savory gravy. This comforting one-pot meal is easy to prepare and perfect for a hearty family dinner.
Recipe Information
Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Total Time: 7 hours 20 minutes to 8 hours 20 minutes on LOW
Servings: 6
Cuisine: American comfort food
Cooking Method: Slow cooker
Difficulty: Easy
Ingredients
For the beef and vegetables
2½ pounds (1.1 kg) beef chuck roast, cut into 1½-inch cubes
2 pounds (900 g) baby potatoes, halved, or Yukon Gold potatoes cut into chunks
3 medium carrots, peeled and sliced
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil, for browning the beef (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 cups (480 ml) beef broth, preferably low-sodium
1 tablespoon soy sauce, preferably low-sodium
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon black pepper
1 teaspoon salt, or to taste
2 bay leaves
1 tablespoon fresh parsley, chopped, for garnish
For the rich brown gravy
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ cup (60 ml) cold water, as needed
Additional salt and black pepper, to taste
Optional additions
1 cup (150 g) sliced mushrooms
½ cup (75 g) frozen peas, added during the last 20–30 minutes
½ teaspoon dried oregano
1 teaspoon Dijon mustard for extra savory flavor
Instructions
1. Prepare the beef
Pat the beef cubes dry with paper towels. Season them with salt, black pepper, smoked paprika, and onion powder. Drying the meat helps it brown properly and improves the flavor.
2. Brown the beef (optional but recommended)
Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef for approximately 2–3 minutes per side until browned. Avoid overcrowding the skillet.
Transfer the browned beef to the slow cooker. Browning is optional, so you can skip this step when you need a quicker preparation.
3. Prepare the vegetables
Wash and halve the potatoes. Peel and slice the carrots, chop the onion, and mince the garlic.
Place the potatoes and carrots in the bottom of the slow cooker, followed by the chopped onion and garlic. Keeping the potatoes near the bottom helps them cook evenly.
4. Mix the cooking liquid
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and Dijon mustard if using.
Pour the mixture over the beef and vegetables. Add the bay leaves and stir gently to distribute the seasonings.
The liquid does not need to completely cover the ingredients. The slow cooker traps moisture, allowing the beef and vegetables to cook in the flavorful juices.
5. Slow-cook until tender
Cover with the lid and cook according to your preferred setting:
LOW: 7–8 hours
HIGH: 4–5 hours
Cooking times vary depending on the size of the beef cubes and your slow cooker. The beef should be fork-tender, and the potatoes should be soft without falling apart.
Keep the lid closed as much as possible to maintain a steady cooking temperature.
6. Prepare the thickened gravy
When the beef and potatoes are cooked, carefully remove the bay leaves.
For a thicker gravy, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously.
Gradually whisk in about 1 cup of the hot cooking liquid from the slow cooker. Continue stirring until smooth and thickened, approximately 2–4 minutes.
Pour the gravy back into the slow cooker and stir gently. If it is too thick, add a little beef broth or water until it reaches your desired consistency.
Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir the slurry into the hot cooking liquid. Allow it to thicken for several minutes.
7. Add the finishing touches
If using frozen peas, stir them in during the last 20–30 minutes of cooking. Taste the gravy and adjust the salt and pepper as needed.
Sprinkle with freshly chopped parsley before serving.
8. Serve and enjoy
Spoon the tender beef, potatoes, and carrots into serving bowls. Pour plenty of rich brown gravy over everything.
Serve hot with crusty bread, dinner rolls, steamed green beans, or a fresh garden salad.
Nutrition Information
Estimated nutrition per serving, based on 6 servings and including the flour-and-butter gravy.
| Nutrient | Approximate amount |
|---|---|
| Calories | 550–650 kcal |
| Protein | 40–45 g |
| Total fat | 25–35 g |
| Saturated fat | 9–13 g |
| Carbohydrates | 35–45 g |
| Dietary fiber | 4–6 g |
| Total sugars | 4–7 g |
| Cholesterol | 110–150 mg |
| Sodium | 650–1,000 mg |
Nutrition values are estimates and will vary with the beef cut, trimming, broth, serving size, and amount of gravy consumed.
Allergen Information
Contains: Wheat and gluten from all-purpose flour; soy from soy sauce.
May contain: Additional allergens depending on the brands of Worcestershire sauce and beef broth.
Dairy: Contains butter in the gravy.
Nuts: No peanuts or tree nuts are intentionally included in this recipe. Check packaged ingredients for cross-contact warnings if you have a nut allergy.
For a gluten-free version, use certified gluten-free beef broth, gluten-free Worcestershire sauce and tamari, and thicken the gravy with cornstarch instead of flour. For a dairy-free version, replace the butter with olive oil.
Helpful Tips for the Best Results
Choose beef chuck roast. Its marbling and connective tissue become tender during slow cooking.
Cut the potatoes into similarly sized pieces so they finish cooking at approximately the same time.
Avoid adding too much liquid. Excess liquid can make the gravy thinner than expected.
Do not skip seasoning. Taste the finished gravy before adding extra salt, especially if your broth and sauces are salty.
For a deeper flavor, brown the beef and briefly sauté the onion and garlic before adding them to the slow cooker.
If the potatoes are tender before the beef, remove them carefully and keep them warm while the beef finishes cooking.
Storage and Reheating
Refrigerator: Cool and refrigerate leftovers within 2 hours in airtight containers. Store for up to 3–4 days.
Freezer: Freeze cooled portions in airtight, freezer-safe containers for up to 2–3 months for best quality. Potatoes may become slightly softer after thawing.
Reheating: Warm on the stovetop over medium-low heat or in the microwave until the center reaches 165°F (74°C). Add a splash of beef broth if the gravy has thickened too much.
Frequently Asked Questions
Can I put raw beef directly into the slow cooker?
Yes. You can add the seasoned beef without browning it first. Browning adds extra flavor but is not essential.
Which potatoes work best?
Baby potatoes, Yukon Gold potatoes, and red potatoes hold their shape well. Russet potatoes also work, but they tend to become softer and may break apart.
Can I prepare this recipe overnight?
You can prepare and refrigerate the chopped vegetables and seasoned beef separately in advance. For food safety, refrigerate them rather than leaving raw beef in the slow cooker overnight at room temperature. Start cooking when you are ready.
How do I know when the beef is ready?
The beef should separate easily with a fork. If it remains tough, continue cooking until the connective tissue softens.
Can I make the gravy without flour?
Yes. Mix cornstarch with cold water to create a slurry and stir it into the hot cooking liquid. This also makes the recipe easier to adapt to gluten-free diets.
Can I add other vegetables?
Yes. Mushrooms, parsnips, celery, and green beans work well. Add quick-cooking vegetables toward the end so they retain their texture.
Final Serving Suggestion
Serve this Slow Cooker Beef and Potatoes family-style in a large serving dish, with the tender beef and vegetables surrounded by rich brown gravy. Finish with fresh parsley and freshly cracked black pepper for a cozy, homemade dinner everyone can enjoy.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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