Slow Cooker Dinner Pot (Printable)
A comforting blend of beef, root vegetables, and herbs cooked to tender perfection.
# What You'll Need:
→ Meat
01 - 2 lbs 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 can (14 oz) diced tomatoes with juice
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce (gluten-free if needed)
→ Seasonings & Herbs
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
14 - 1½ tsp salt
15 - ½ tsp black pepper
→ Optional
16 - 1 cup frozen peas (add in last 30 minutes)
17 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - Heat a large skillet over medium-high heat. Brown beef cubes on all sides, then transfer to the slow cooker.
02 - Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
03 - Pour in beef broth and diced tomatoes with juice. Stir in tomato paste and Worcestershire sauce. Sprinkle thyme, rosemary, bay leaves, salt, and pepper, then mix well.
04 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beef and vegetables are tender.
05 - If using, stir in frozen peas during the last 30 minutes of cooking.
06 - Remove bay leaves. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- It asks almost nothing of you once everything hits that slow cooker pot.
- The meat becomes so tender it practically dissolves on your tongue, no tough or chewy moments.
- Your house smells extraordinary the entire day, which is honestly half the comfort.
02 -
- Do not skip removing the bay leaves before serving, even though it feels tedious—they're bitter and unpleasant to bite into.
- If your broth tastes thin or watery at the end, mix cornstarch with cold water and stir it in during the last 30 minutes to thicken it into something silkier.
03 -
- Don't peel your potatoes if you're short on time or prefer the rustic texture; the skins add earthiness and nutrition.
- If you brown the meat but you're tired, the extra step takes 10 minutes and returns exponentially in flavor depth, which is the best trade-off in cooking.