This is an updated version of a recipe I posted almost two years ago under "Old-Fashioned Slow-Cooker Pot Roast." At the time, I ended up cutting the beef into chunks rather than cooking the roast whole, which makes it "beef stew," not "pot roast." Oh, toe-MAA-toe, toe MAH-toe, but in correcting the title, I decided to make the dish again for a larger serving and additional photos.
The ingredients and preparation are essentially the same. Because you just don't mess with old-fashioned goodness. And simplicity.
- 3-lb beef chuck roast, trimmed and cut into 2-inch pieces
- sea salt
- freshly ground black pepper
- 4 each thyme and flat-leaf parsley sprigs, divided
- 3 garlic cloves, crushed and peeled
- 18-20 peeled baby-cut carrots
- 6-8 baby Yukon gold potatoes
- 2 white onions, quartered
- 2 1/2 cups low-sodium beef broth
- Beef Chuck Roast
- Beef Chunks
- Vegetables and Herbs
- Place half the beef chunks in the bottom of the slow cooker and season with salt and pepper. Place 2 each of the herb sprigs and the garlic on top of the beef.
- Bottom Layer of Stew
- Add the remaining beef chunks and top with the carrots, potatoes, onions, and remaining herb sprigs. Season again with salt and pepper.
- Pour in the beef broth. (The broth may not cover all the vegetables.)
- Carrots, Potatoes, and Onions Added
- Broth Added
- Cover and cook on high heat for 4 hours.
- Reduce the heat to low and cook 1 1/2 to 2 hours longer. (Use a pair of tongs to pull out a piece of beef from the bottom to check for tenderness. It should shred easily)
- Cooked Beef Stew
- To serve, divide the beef and vegetables among 6 shallow bowls and spoon a little juice from the cooker over each, discarding the herb sprigs.
- Old-Fashioned Slow-Cooker Beef Stew