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Slow Cooker Chuck Roast Stew

Slow Cooker Chuck Roast Stew

Browned chuck roast simmers all day with potatoes, carrots, and tomato paste until tender.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 bowls
Calories 403 kcal

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board

Ingredients
  

Main Ingredients

  • 2 lb beef chuck roast cut into thick chunks
  • 1 tbsp vegetable oil for browning
  • 4 cup beef broth
  • 2 cup diced potatoes
  • 2 cup sliced carrots
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 cup frozen peas added near the end, optional
  • 1 cup sliced mushrooms optional
  • 1 large parsnip diced, optional
  • 1 tbsp cornstarch optional, mixed with 2 tbsp cold water
  • 1 tbsp chopped fresh parsley for garnish

Instructions
 

Cooking

  • Brown. Brown the beef chunks in oil in batches and transfer them to the slow cooker.
  • Load. Add the potatoes, carrots, onion, garlic, and the optional mushrooms and parsnip.
  • Season. Whisk the tomato paste and Worcestershire sauce into the broth, then pour it over the stew with the bay leaf and pepper.
  • Cook. Cover and cook on low for 8 hours until the beef is tender.
  • Finish. Stir in the peas, thicken with the cornstarch mixture if desired, and garnish with parsley.

Notes

Substitutions: Use boneless short ribs or beef shank in place of chuck, and use low sodium broth for less salt.
Tips: Thaw beef before cooking and keep the lid closed. The broth is salty, so season at the end.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition does not include the optional cornstarch.
Keyword Beef Broth, Carrots, Chuck Roast, Slow Cooker Chuck Roast Stew, Tomato Paste