There’s nothing like walking into your kitchen after a long day and being greeted by the mouthwatering aroma of beef simmering with tender potatoes and rich, savory herbs. That’s exactly what Crock Pot Beef and Potatoes delivers — a hearty, fuss-free meal that warms your soul and fills your home with nostalgic comfort.
This dish reminds me of Sunday dinners at my aunt’s — the slow cooker humming quietly in the background while we laughed around the table, the air heavy with the smell of garlic, rosemary, and perfectly cooked beef. This version is simple, dependable, and just as good for weekday dinners as it is for weekend comfort feasts.
Why You’ll Love This Crock Pot Beef and Potatoes
- Effortless: Minimal prep, then let your slow cooker do the work.
- One-Pot Wonder: Meat, potatoes, and veggies all in one.
- Comfort Food Goals: Tender, juicy beef and melt-in-your-mouth potatoes.
Table of Contents
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into chunks
- 1 1/2 lbs baby potatoes (or Yukon Golds), halved
- 2 large carrots, sliced (optional)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth (low sodium)
- 1 tablespoon tomato paste (adds depth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, for garnish
Instructions
Step 1: Sear the Beef (Optional but Recommended)
In a hot skillet, sear the beef in batches for 2–3 minutes on each side until browned. This step adds extra flavor but can be skipped for convenience.
Step 2: Layer Ingredients in the Crock Pot
Add the potatoes, carrots, and onions to the bottom of the slow cooker. Top with the beef. Sprinkle in garlic, rosemary, thyme, salt, and pepper.
Step 3: Mix the Broth
In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and veggies in the Crock Pot.
Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the potatoes are soft.
Step 5: Thicken the Gravy (Optional)
If you’d like a thicker gravy, mix cornstarch and cold water to make a slurry. Stir it into the Crock Pot during the last 30 minutes of cooking.
Step 6: Serve & Garnish
Sprinkle with chopped parsley and serve warm with crusty bread or a side salad.
Perfect Pairings
- A crusty baguette or dinner rolls
- Steamed green beans or roasted Brussels sprouts
- A fresh green salad with balsamic vinaigrette
- A glass of red wine or warm apple cider
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-size portions for up to 3 months.
- Reheat: Gently warm on the stovetop or in the microwave with a splash of broth to loosen the sauce.
Tips for Success
- Cut potatoes uniformly to ensure even cooking.
- Use marbled beef like chuck roast for juicy, flavorful results.
- Avoid over-stirring during cooking — let the magic happen.
Variations to Try
- Add mushrooms for earthy depth.
- Use sweet potatoes for a nutrient-rich twist.
- Swap herbs — try Italian seasoning or smoked paprika for a flavor shift.
Make-Ahead Tips
- Prep all ingredients the night before and refrigerate in the Crock Pot insert (if your model allows it).
- In the morning, place the insert in the slow cooker base and start cooking.
Crock Pot Beef and Potatoes
- Prep Time: 15
- Cook Time: 7–8 hours
- Total Time: 9 minute
- Yield: 5 servings
- Category: Main Course, Dinner
- Method: Slow Cooker (Crock Pot)
- Cuisine: American Comfort Food
Description
This crock pot beef and potatoes recipe is hearty, flavorful, and effortlessly delicious—your perfect set-it-and-forget-it comfort meal!
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into chunks
- 1 1/2 lbs baby potatoes (or Yukon Golds), halved
- 2 large carrots, sliced (optional)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth (low sodium)
- 1 tablespoon tomato paste (adds depth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, for garnish
Instructions
Step 1: Sear the Beef (Optional but Recommended)
- In a hot skillet, sear the beef in batches for 2–3 minutes on each side until browned. This step adds extra flavor but can be skipped for convenience.
Step 2: Layer Ingredients in the Crock Pot
- Add the potatoes, carrots, and onions to the bottom of the slow cooker. Top with the beef. Sprinkle in garlic, rosemary, thyme, salt, and pepper.
Step 3: Mix the Broth
- In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and veggies in the Crock Pot.
Step 4: Slow Cook
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the potatoes are soft.
Step 5: Thicken the Gravy (Optional)
- If you’d like a thicker gravy, mix cornstarch and cold water to make a slurry. Stir it into the Crock Pot during the last 30 minutes of cooking.
Step 6: Serve & Garnish
- Sprinkle with chopped parsley and serve warm with crusty bread or a side salad.
Notes
- Cut potatoes uniformly to ensure even cooking.
- Use marbled beef like chuck roast for juicy, flavorful results.
- Avoid over-stirring during cooking — let the magic happen.
Keywords: crock pot beef, beef and potatoes, slow cooker stew, comfort food, beef stew recipe, one pot dinner, easy weeknight meal, hearty beef recipe, slow cooker beef, crockpot dinner
Frequently Asked Questions (FAQ)
1. Do I have to sear the beef first?
Nope! It adds flavor but isn’t required. You can skip it to save time.
2. Can I use frozen beef?
It’s best to thaw it first for even cooking and safety. If you must use frozen, add an extra hour on low.
3. What cut of beef is best?
Chuck roast is ideal — it has great marbling and becomes ultra-tender after slow cooking.
4. Can I cook it on high instead of low?
Yes! HIGH for 4–5 hours works well if you’re short on time.
5. Can I add other vegetables?
Absolutely — celery, parsnips, or peas added in the last 30 minutes are all great options.
