Crock Pot Beef & Veggie Dinner
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.