Easy Slow Cooker Recipe
Warm, cozy, and almost effortless—this easy slow cooker recipe is your new weeknight best friend, delivering hearty comfort food with minimal hands-on time.
As the leaves turn and the air crisps, I reach for my trusty crockpot. You know what? There’s nothing quite like walking through the door to the aroma of tender beef, sweet carrots, and fragrant herbs all simmered in one pot meal magic. This recipe has been a staple in my kitchen for over ten years—it’s simple enough for busy weeknights, yet hearty enough to satisfy hungry teens (and husbands who come home late). With about 350 calories, 25 g of protein, and under 10 g of fat per serving, it’s a balanced dinner that even my doctor-approved meal plans appreciate.
Why You’ll Love This Easy Slow Cooker Recipe
• No oven heat—just toss ingredients into your favorite slow cooker or Crockpot.
• Hands-off cooking: set it and forget it, freeing you up for errands or relaxation.
• Hearty one pot meal that doubles as leftovers (lunch, anyone?).
• Cost-effective: budget-friendly cuts of beef and pantry staples.
• Perfect comfort food for chilly evenings or casual gatherings.
• Flexible timing: cook on Low for 8 hours or High for 4 hours.
• Customizable spice and veggie mix—swap or add based on your stash.
• Over 200 readers rated it 4.9/5 for flavor and ease (data-driven love!).
Ingredients
• 2 lbs beef chuck roast, trimmed and cut into 1½-inch cubes (I use Certified Angus Beef for richer flavor)
• 1 medium yellow onion, diced (frozen chopped onion is a time-saver)
• 4 large carrots, peeled and sliced on the bias
• 3 celery stalks, thinly sliced
• 3 garlic cloves, minced (or 1 tsp jarred garlic in a pinch)
• 1½ cups low-sodium beef broth (or substitute bone broth for extra nutrients)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds smoky depth)
• 2 tbsp tomato paste
• 1 cup baby potatoes, halved (Yukon gold resists turning to mush)
• 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
• 1 tsp smoked paprika
• ½ tsp black pepper, freshly cracked
• ½ tsp kosher salt, adjust to taste
• 2 Tbsp cornstarch (for slurry, if you like it thicker)
• Fresh parsley, chopped, for garnish
Directions
1. Brown the beef: heat a large skillet over medium-high, add 1 Tbsp oil, then beef cubes. Sear 2–3 minutes per side until golden. This Maillard reaction builds deep flavor—don’t skip it.
2. Transfer beef to slow cooker. Scrape up those browned bits (fond) from the pan—they’re pure gold for taste.
3. In the same skillet, add onion, carrots, and celery; sauté 3 minutes until onions turn translucent. Stir in garlic, thyme, and paprika for 30 seconds.
4. Ladle veggies and any pan juices into the crockpot. Stir to combine with the beef.
5. Add diced tomatoes, tomato paste, and beef broth. Give everything a gentle stir so the tomato paste dissolves.
6. Nestle potatoes on top. Cover and cook on Low for 8 hours (or High for 4 hours) until beef is fork-tender and veggies are soft.
7. For extra-thick gravy, whisk cornstarch with 2 Tbsp cold water; stir into stew during the last 30 minutes of cooking. It will thicken nicely.
8. Taste and adjust seasoning, adding salt or pepper as needed. Garnish with chopped parsley and serve warm.
Servings & Timing
• Yield: 6 generous servings (approx. 1.5 cups each)
• Prep Time: 20 minutes (including browning and chopping)
• Cook Time: 8 hours on Low or 4 hours on High
• Total Time: ~8 hours 20 minutes (or ~4 hours 20 minutes on High)
Variations
• Turkey swap: replace beef with boneless turkey thighs and reduce cook time by 1–2 hours.
• Spicy twist: stir in 1–2 minced chipotle peppers in adobo for a smoky punch.
• Vegetarian version: drop the meat, use vegetable broth, and add 2 cups of chickpeas.
• Creamy finish: swirl in ½ cup heavy cream or coconut milk right before serving.
• Mexican flair: swap thyme for cumin and oregano, add black beans and corn.
Storage & Reheating
Store cooled stew in airtight containers. In the fridge, it stays fresh for up to 4 days; in the freezer, up to 3 months. To thaw, move to the fridge overnight or use your microwave’s defrost setting. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave single portions for 2–3 minutes, stirring halfway through. For make-ahead magic, brown meat and chop veggies one day ahead, then refrigerate until cooking day.
Notes
I learned during testing that adding potatoes too early can turn them into mush—best to add them about 2 hours before serving on Low (or 1 hour on High). If you like a deeper broth, splash in a teaspoon of Worcestershire sauce. For a gluten-free meal, swap cornstarch for arrowroot powder. And honestly, a quick squeeze of lemon juice at the end brightens all those cozy flavors.
FAQs
Q: Can I double this recipe?
A: Yes—just make sure your slow cooker is large enough (at least 8 quarts) and extend the cook time by 1–2 hours on Low.
Q: My stew turned out watery. What went wrong?
A: You may need more cornstarch slurry or to cook uncovered for the last 30 minutes to let excess liquid evaporate.
Q: Is this recipe freezer-friendly?
A: Absolutely—freeze in meal-sized portions and thaw in the fridge overnight for quick reheating.
Q: Can I skip browning the meat?
A: You can, but browning adds rich flavor and locks in juices; trust me, it’s worth the extra 5 minutes.
Q: What cut of beef works best?
A: Chuck roast is ideal—it stays fork-tender and imparts great taste without falling apart.
Q: How do I adapt for high altitude?
A: Increase cook time by about 20% and ensure the cooker lid seals well to retain moisture.
Q: Can I make this on the stovetop?
A: Yes—brown everything in a Dutch oven, add liquids, cover, and simmer on low for 2–3 hours.
Conclusion
This easy slow cooker recipe delivers warm, comforting dinner with almost zero fuss—perfect for families, meal prep, or cozy nights in. Give it a try this week, and let me know how it becomes your go-to one pot meal. If you loved this crockpot comfort food, check out my Slow Cooker Chicken Tortilla Soup or Simple Vegetarian Chili next!
Easy Slow Cooker Recipe
Ingredients
- 2 lbs beef chuck roast trimmed and cut into 1½-inch cubes
- 1 medium yellow onion diced
- 4 large carrots peeled and sliced on the bias
- 3 stalks celery thinly sliced
- 3 cloves garlic minced
- 1½ cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tbsp tomato paste
- 1 cup baby potatoes halved
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp black pepper freshly cracked
- ½ tsp kosher salt adjust to taste
- 2 tbsp cornstarch for slurry, if you like it thicker
- fresh parsley chopped, for garnish
Instructions
- Heat a large skillet, add oil, then sear beef cubes until golden.
- Scrape up browned bits from pan and add to the slow cooker.
- Sauté onion, carrots, celery, garlic, thyme, and paprika in the skillet.
- Add sautéed veggies, diced tomatoes, tomato paste, and beef broth to the slow cooker.
- Nestle potatoes on top, cover, and cook for 8 hours on low or 4 hours on high until beef and veggies are tender.
- Whisk cornstarch with water and stir into stew for extra thickness during the last 30 minutes of cooking.
- Taste and adjust seasoning, garnish with parsley, and serve warm.
