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Slow Cooker Pot Roast Stew

Course Main Course
Cuisine American
Keyword casseroles, make-ahead meals, slow cooker meals, slow cooker pot roast stew, soups & stews
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Author Maggie

Ingredients

  • 3 pounds beef chuck roast cut into 2-inch chunks
  • 1 pound baby potatoes halved
  • 4 medium carrots cut into 1-inch pieces
  • 1 large onion quartered
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 whole bay leaves
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Season the beef chunks generously with salt and pepper. If you have time, brown them in a hot skillet with a tablespoon of oil for a better flavor. This is optional but worth it.
  2. Place the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker.
  3. Place the beef on top of the vegetables. Add the garlic, tomato paste, Worcestershire, thyme, and bay leaves.
  4. Pour the beef broth over everything. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is falling-apart tender.
  5. Remove the bay leaves. If you want a thicker stew, stir in the cornstarch slurry and let it cook on HIGH for another 10 minutes.
  6. Taste and adjust the seasoning. Serve in big bowls with crusty bread. This is the kind of meal that's waiting for you when you walk in the door on a cold day.