When the days get shorter and the air turns crisp, meals that feel like a soft, warm blanket become the kind of comfort we crave. This slow cooker beef, potatoes, and carrots dish is exactly that—a quiet invitation to slow down and savor something deeply satisfying without fuss.
I remember the first time I tried this recipe. The house smelled like a cozy cabin somewhere between fall and winter, but honestly, I was a bit distracted by the hum of the slow cooker and half-wondered if the beef would really get that tender. Turns out, it did—like butter almost—and the potatoes soaked up all that rich broth in a way that made me momentarily forget about the laundry I’d left undone. The carrots weren’t mushy either, which was a relief because I hate when they get too soft. It was a meal that didn’t require babysitting or constant stirring, just a little patience and the promise of something good simmering away.
- Hands-off cooking means you get to focus on whatever else is going on in your day.
- The flavors deepen over the long cook time, creating a savory broth that’s worth every minute.
- It’s simple—and that’s kind of the point; no pretenses, just honest comfort food.
- Perfect for feeding a crowd or saving leftovers, though reheating can sometimes soften the veggies a bit more than fresh from the slow cooker.
Even if you’re not a slow cooker regular, this one is so forgiving you might find yourself turning to it more often than you expect.
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Slow Cooker Beef, Potatoes, and Carrots
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker meal featuring tender beef chunks, potatoes, and carrots simmered to perfection in a savory broth.
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, peeled and cut into 2-inch pieces
4 medium red potatoes, quartered
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Instructions
Season the beef cubes with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Transfer to the slow cooker.
Add the carrots and potatoes to the slow cooker.
In a bowl, whisk together beef broth, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the slow cooker.
Add the bay leaf to the slow cooker and stir gently to combine all ingredients.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Don’t worry about having any fancy gear—just your trusty slow cooker and maybe a skillet to brown the beef first if you want that extra flavor layer. Serving this with a crusty bread to soak up the broth is my go-to, but it’s just as nice on its own. Sometimes, I toss in a parsnip or swap out the red potatoes for Yukon golds, though I haven’t tested those swaps as thoroughly. And if you’re feeling adventurous, a splash of red wine in the broth adds a subtle richness, but honestly, it’s great without any extras.
FAQ
Can I skip browning the beef? Yes, you can, but browning adds a depth of flavor that’s worth the extra step if you have time.
How do I know when it’s done? The beef should be fork-tender and the vegetables soft but not falling apart.
Can I use a different cut of beef? Chuck roast works best, but you could try brisket or stew meat, though cooking times might vary.
Ready to make your kitchen smell like this cozy scene? Save this recipe, tuck it away for a busy day, and let the slow cooker do its magic. Your future self will thank you.