Slow Cooker Dinner Pot (Printable)
Tender beef and root vegetables cooked low and slow for a comforting, hearty meal.
# What You Need:
→ Meat
01 - 2 pounds beef chuck roast, cut into large cubes
→ Vegetables
02 - 4 medium potatoes, peeled and cut into chunks
03 - 3 large carrots, sliced
04 - 2 celery stalks, chopped
05 - 1 large onion, diced
06 - 3 cloves garlic, minced
→ Liquids
07 - 2 cups beef broth (gluten-free if needed)
08 - 1 (14-ounce) can diced tomatoes with juice
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
→ Seasonings & Herbs
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - 1 ½ teaspoons salt
15 - ½ teaspoon black pepper
→ Optional
16 - 1 cup frozen peas (add during last 30 minutes)
17 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Heat a large skillet over medium-high heat and brown beef cubes on all sides for added flavor (optional). Transfer browned beef to the slow cooker.
02 - Place potatoes, carrots, celery, onion, and garlic into the slow cooker.
03 - Pour in beef broth and diced tomatoes with juice. Stir in tomato paste and Worcestershire sauce.
04 - Add thyme, rosemary, bay leaves, salt, and pepper. Mix thoroughly to combine ingredients evenly.
05 - Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours, until beef and vegetables are tender.
06 - If using, stir in frozen peas during the last 30 minutes of cooking.
07 - Remove bay leaves, taste, and adjust seasoning if necessary.
08 - Serve hot, garnished with chopped fresh parsley if desired.
# Helpful Tips:
01 -
- It asks almost nothing of you during the day—prep once, forget about it, come home to dinner.
- The meat gets so tender it falls apart with a spoon, and the vegetables absorb all those savory flavors in a way you can't rush.
- It's naturally gluten-free and flexible enough to swap proteins whenever you're tired of beef.
02 -
- Don't lift the lid obsessively; every time you peek, you add 15 minutes to the cooking time because heat escapes.
- If your broth is salty, that's okay—the vegetables will give off their own liquid and dilute it, but taste it before serving.
- The meat should shred easily when it's done; if it's still firm, let it cook longer—there's no such thing as overcooking chuck in a slow cooker.
03 -
- Cut your vegetables roughly the same size so they cook evenly—you don't want some falling apart while others stay firm.
- If your slow cooker runs hot, check the pot around the 5-hour mark; some models cook faster than others, and you want to catch it at peak tenderness.