Slow Cooker Meal Pot (Printable Version)

Tender beef and vegetables cooked together slowly for a comforting, savory meal everyone enjoys.

# What You’ll Need:

→ Meats

01 - 2.5 lb beef chuck roast, cut into large chunks

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 large potatoes, peeled and quartered
04 - 1 large onion, chopped
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 2 cups beef broth
08 - 1 can (14 oz) diced tomatoes, undrained
09 - 2 tbsp Worcestershire sauce

→ Seasonings

10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
13 - 1 tsp salt, or to taste
14 - ½ tsp black pepper

→ Optional Additions

15 - 1 cup frozen peas (add in final 30 minutes)
16 - 2 tbsp chopped fresh parsley, for garnish

# Directions:

01 - Place the beef chunks in the bottom of the slow cooker.
02 - Layer carrots, potatoes, onion, celery, and garlic over the beef.
03 - Pour beef broth, undrained diced tomatoes, and Worcestershire sauce over the ingredients.
04 - Sprinkle thyme, rosemary, bay leaves, salt, and black pepper on top.
05 - Cover and cook on LOW for 6 to 8 hours, until meat and vegetables are tender.
06 - If using, stir in frozen peas during the last 30 minutes of cooking.
07 - Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.

# Top Tips:

01 -
  • One pot means minimal cleanup and maximum flavor as everything braises together.
  • It's nearly impossible to mess up—even if you forget about it for an extra hour, the slow cooker's gentle heat keeps everything forgiving.
  • The house smells incredible while it cooks, which honestly might be half the appeal.
02 -
  • Don't skip searing the meat first if you have 10 extra minutes—it builds a crust that deepens the final flavor, though it's truly optional for this forgiving dish.
  • Slow cookers vary wildly in actual temperature, so 6 to 8 hours is a range, not gospel; start checking at 5.5 hours if you're unsure.
  • Resist adding too much liquid—the vegetables release water as they cook, and you'll end up with a thin, watery broth if you're not careful.
03 -
  • Cut your vegetables slightly larger than you think necessary; they'll shrink and soften as they cook, and oversized pieces keep the finished dish from feeling mushy.
  • Taste and adjust seasoning at the very end rather than at the beginning—slow cooking concentrates flavors in ways that are hard to predict, and you might find you need less salt than you'd expect.

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