Slow Cooker Beef Pot Roast Stew

This hearty slow cooker beef stew is packed with fork-tender chuck roast, potatoes, carrots, and onions simmered in a rich, savory gravy. It’s the ultimate comfort food that’s perfect for busy days and family dinners.

Ingredients

• 2½–3 lbs beef chuck roast, cut into large chunks
• 4 medium potatoes, peeled and cubed
• 4 large carrots, peeled and cut into chunks
• 1 large onion, chopped
• 3 cups beef broth
• 1 packet (1 oz) onion soup mix
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
• Fresh parsley for garnish (optional)

Instructions

1. Place the potatoes, carrots, onions, and garlic into the bottom of a slow cooker.
2. Season the beef with black pepper, paprika, and thyme, then place it over the vegetables.
3. Whisk together the beef broth, onion soup mix, Worcestershire sauce, and tomato paste until smooth.
4. Pour the mixture over the beef and vegetables.
5. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork tender.
6. Shred the beef into bite-sized pieces using two forks and stir everything together.
7. If you’d like a thicker gravy, stir in the cornstarch slurry during the last 20 minutes of cooking.
8. Serve hot, garnished with fresh parsley if desired.

Serving Suggestions

• Crusty bread or dinner rolls
• Steamed green beans
• Side salad
• Buttered biscuits

Servings

Serves 6–8 people.