meat in the crock pot recipe
The Best meat in the crock pot recipe
I love this recipe because it’s simple but feels special. It’s the kind of dish that makes everyone at the table feel like they’re eating something homemade, even if it’s just a weeknight dinner. Plus, slow-cooked meat is easy on the joints and keeps you full longer, which is great for a family that eats a lot. It’s not just a meal—it’s a way to make time feel lighter while still feeding everyone well. And honestly, there’s nothing better than pulling it out on a busy weekend or when guests are over, knowing it’s going to be a hit.
Slow-Cooker Beef Stew with Root Vegetables
A hearty, tender beef stew simmers in a rich tomato-based sauce with potatoes, carrots, and onions. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 lbs stew beef (chuck or round), cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 cup diced tomatoes
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Brown the beef cubes on all sides, then transfer to the slow cooker. -
2
In the same pot, sauté onion, garlic, and diced tomatoes until softened. Stir in tomato paste, thyme, rosemary, and bay leaf. Pour the mixture into the slow cooker with the beef. -
3
Add beef broth and red wine (if using). Stir in cubed potatoes and sliced carrots. Cover and cook on low for 6–7 hours or high for 3–4 hours, until beef is tender and vegetables are fork-tender.
🔧Equipment
- Slow cooker
- Cutting board
- Knife
- Large pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooker Beef Stew with Root Vegetables Works
❓ Frequently Asked Questions About Slow-Cooker Beef Stew with Root Vegetables
How do I ensure the meat stays tender in the slow cooker?
Use a combination of tenderizing techniques: start with a brisket or chuck roast that’s been marinated in acidic ingredients like vinegar or lemon juice for at least 4 hours before cooking. Slice the meat against the grain for shorter cook times, and don’t overcrowd the pot—leave room for steam to circulate.
What are the best cuts of meat for crock pot recipes?
Stick to tougher cuts like beef chuck roast, pork shoulder, or brisket, as they break down beautifully in slow cooking. Avoid delicate cuts like filet mignon or chicken breasts, which can dry out.
Can I substitute ground meat for a whole cut in this recipe?
Yes, but adjust the cooking time—ground meat cooks faster. For example, if using ground beef, cook it for 3–4 hours on low instead of 6–8 hours. Season generously to compensate for the shorter cooking time.
How do I check if the meat is done without a meat thermometer?
For beef or pork, the meat should pull apart easily when prodded with a fork and reach an internal temperature of at least 160°F (71°C). For chicken, it should be no longer pink and juices should run clear. If unsure, remove it early and finish in the oven if needed.
What if I don’t have a slow cooker? Can I use another method?
Yes, transfer the meat to a Dutch oven and cook on low heat for 6–8 hours, or use a pressure cooker for 3–4 hours. For smaller batches, a baking dish at 300°F (150°C) for 2–3 hours works well, but expect slightly more variation in texture.
