Our Family’s Favorite Crock Pot Beef & Veggie Dinner: A Set-It-and-Forget-It Weeknight Winner

Few things are more comforting than walking through the door and being greeted by the smell of a warm, home-cooked meal that’s been slowly simmering all day. One of our family’s absolute favorite easy dinners is this hearty, flavorful Crock Pot Beef & Veggie Dinner — a weeknight lifesaver that’s both nourishing and nostalgic. It takes about 10 minutes to prep, and the magic happens while you go about your day. No fuss. No extra dishes. Just cozy, savory goodness at dinnertime.

🙌 Credit Where Credit Is Due

I first came across this recipe on Instagram, thanks to Steph Gigliotti of stephreallife.com. If you don’t follow her yet, she’s such a gem — her content is full of simple, wholesome, real-life recipes that are doable on a busy schedule. This one instantly caught my attention because it was so easy and family-friendly. After making it once, it became a staple in our home. I’ve tweaked a few things over time, but the bones of this delicious recipe are all hers!

🛠 Equipment You’ll Need

To make this comforting dinner, you only need one key piece of kitchen equipment:

• 6–8 quart crock pot (slow cooker) – I use a programmable version with a digital timer that switches to “warm” after cooking. It’s perfect for busy days when you don’t want to worry about overcooking anything.
• (Here’s a link to the one I use if you’re shopping: My Favorite Crock Pot – affiliate)

Lining your crock pot with a disposable slow cooker liner makes cleanup a breeze—especially helpful if you’re making this on a weeknight and don’t want to soak a pot overnight. If you prefer, you can simply spray it with cooking oil before adding the ingredients. 

🛒 Ingredients

This meal uses simple pantry and fridge staples you may already have. It’s a great way to use up leftover produce, too. Here’s what you’ll need:

• 2 pounds chuck roast, cut into 2-inch pieces
• (Or use pre-cut stew meat to save even more time.)
• 1–2 pounds baby red potatoes, quartered
• (We usually do 2 pounds — enough for leftovers!)
• 1 pound baby carrots
• 1 medium onion, sliced
• 6–8 baby portobello mushrooms, halved or quartered
• (White button mushrooms work fine too.)
• 4 tablespoons butter, cut into slices
• (Use salted or unsalted — I prefer salted for more flavor.)
• 1 packet onion soup mix
• (This gives the broth a deep, savory umami punch.)
• 4 garlic cloves, minced
• 1 teaspoon black pepper
• (Thanks to the soup mix and butter, no salt is needed.)

🍲 How to Make It

1. Prep your slow cooker.
2. Spray the inside of your crock pot with non-stick spray, or use a slow cooker liner for easy cleanup.
3. Layer the ingredients.
4. Add the quartered potatoes, stew beef, baby carrots, sliced onion, and mushrooms into the slow cooker. Sprinkle in the onion soup mix, black pepper, and garlic. Toss everything together gently to combine.
5. Add the butter.
6. Place the butter slices evenly on top of the mixture. Don’t stir them in — as the butter melts, it will seep down and infuse everything with rich flavor.
7. Cover and cook.
   • Low for 6–7 hours for tender, melt-in-your-mouth meat and perfectly soft veggies.
   • High for 3–4 hours if you’re short on time.
   • (I prefer low if I’m starting it in the morning for dinner.)
8. Stir gently before serving.
9. You don’t want to mash the potatoes, so mix gently once or twice to blend the flavors.

📝 Recipe Notes & Variations

• Add green beans in the last hour of cooking for extra veggies. Frozen green beans work well!
• No mushrooms? No problem. Leave them out or swap in celery for a different texture.
• Make it gluten-free by using a gluten-free onion soup mix or homemade version.
• Add a splash of Worcestershire or balsamic vinegar for extra depth of flavor.
• Serving suggestion: We love this served with a hunk of buttered sourdough bread or a simple green salad on the side. The broth is so good you’ll want to soak it up!

Related Read: Simple Sourdough Bread Recipe- Easy Steps for Delicious Results

🍽 Why Our Family Loves This Meal

This is one of those rare dinners that checks every box:

• Minimal prep – just chop and dump!
• One dish – no need to dirty a bunch of pots and pans.
• Kid-friendly – even the pickiest eater will ask for seconds.
• Leftovers taste even better the next day – perfect for lunches or busy weeknights.
• Feeds a crowd – easily doubles for a potluck or big family dinner.

It’s also an excellent freezer meal. To prep ahead, toss all the raw ingredients (except the butter) into a freezer-safe bag and freeze flat. When ready to cook, thaw overnight in the fridge, dump the mixture into the crock pot, add the butter on top, and cook as usual.

🌿 Make It Healthier

If you’re following a low-sodium, paleo, or Whole30 plan, here are a few easy swaps:

• Use a homemade onion soup mix with dried onion flakes, garlic powder, and beef bouillon (or coconut aminos for Whole30).
• Skip the butter or replace it with ghee.
• Swap white potatoes for sweet potatoes or cauliflower chunks if you’re watching carbs.

But honestly, this recipe is already pretty balanced — protein, fiber, healthy fats, and loads of veggies. It’s a feel-good comfort meal that doesn’t feel like a “cheat day.”

🛍 Product Recommendations (Optional but Helpful)

If you’re just getting into slow cooker cooking or want to streamline your kitchen setup, here are a few of my go-to tools that make meals like this even easier:

• 6-Quart Crock Pot with Timer – I love this one because it automatically switches to warm mode when cooking is done.
• Slow Cooker Liners – No scrubbing, no soaking — just toss when you’re done!
• Pre-Cut Stew Meat Delivery – If you’re using a meat subscription or grocery delivery service, look for grass-fed stew meat to save even more prep time.
• Mushroom Brush – A small, inexpensive tool that makes cleaning mushrooms quick without soaking them.
• Vegetable Chopper – Essential for chopping and dicing lots of veggies quickly!

(Affiliate links. As always, I only share things I actually use and love!)

As an Amazon Associate, I earn a small commission from qualifying purchases. Thank you for supporting my small business! Read my privacy policy and disclosure here.

📌 Pin It for Later

Want to make this meal soon? Save it on Pinterest so you don’t forget!

You can pin the recipe card, save it to your “Easy Family Dinners” board, or share it with your favorite Facebook recipe group.

💬 Let’s Chat!

If you try this recipe, I’d love to hear how it turned out! Did you make any fun swaps or additions? Drop a comment below or tag me on Facebook @diaryofaselfhelpaddict so I can see your delicious dinner.

We’ve made this crock pot beef and veggie dinner at least twice a month recently. It’s one of those tried-and-true meals that never disappoints — and it makes even the busiest weeknight feel a little more relaxed.

From our table to yours, I hope this recipe also brings warmth and nourishment to your home. 🥕🍲🥔

Xoxo,

Kelly

Crock Pot Beef & Veggie Dinner

5 from 1 vote

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Ingredients

  

2 pounds chuck roast, cut into 2-inch pieces

• Or use pre-cut stew meat to save even more time.

1–2 pounds baby red potatoes, quartered

• We usually do about 1.5 pounds — enough for leftovers!

1 pound baby carrots

1 medium onion, sliced

6–8 baby portobello mushrooms, halved or quartered

• White button mushrooms work fine too.

4 tablespoons butter, cut into slices

• Use salted or unsalted — I prefer salted for more flavor.

1 packet onion soup mix

• This gives the broth a deep, savory umami punch.

4 garlic cloves, minced

1 teaspoon black pepper

• Thanks to the soup mix and butter, no salt is needed.

Instructions

 

Prep your slow cooker.

• Spray the inside of your crock pot with non-stick spray, or use a slow cooker liner for easy cleanup.

Layer the ingredients.

• Add the quartered potatoes, stew beef, baby carrots, sliced onion, and mushrooms into the slow cooker. Sprinkle in the onion soup mix, black pepper, and garlic. Toss everything together gently to combine.

Add the butter.

• Place the butter slices evenly on top of the mixture. Don’t stir them in — as the butter melts, it will seep down and infuse everything with rich flavor.

Cover and cook.

• Low for 6–7 hours for tender, melt-in-your-mouth meat and perfectly soft veggies.
• High for 3–4 hours if you’re short on time.
• (I prefer low if I’m starting it in the morning for dinner.)

Stir gently before serving.

• You don’t want to mash the potatoes, so mix gently once or twice to blend the flavors.