Description
Slow cooker chuck roast and potatoes made with simple pantry ingredients. A tender, hearty beef stew perfect for cozy family dinners.
Ingredients
- 2 1/2 pounds beef chuck roast trimmed and cut into 1 1/2 inch cubes
- 2 pounds Yukon Gold potatoes scrubbed and cut into 1 1/2 inch chunks
- 1 large yellow onion chopped
- 3 cups low sodium beef broth
- 1 10 1/2 ounce can condensed cream of mushroom soup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Trim excess hard fat from the chuck roast and cut into evenly sized 1 1/2 inch cubes to ensure even cooking.
- Place the potatoes in an even layer on the bottom of a 6 quart slow cooker. Scatter the chopped onion over the potatoes.
- Arrange the beef cubes evenly over the vegetables. Sprinkle with salt and black pepper.
- In a medium bowl, whisk together beef broth and condensed cream of mushroom soup until mostly smooth.
- Pour the mixture evenly over the beef and vegetables, allowing the liquid to seep down between the layers.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the beef is fork tender and easily shreds and the potatoes are cooked through but still holding their shape.
- Gently stir before serving to combine the sauce and distribute the meat and vegetables evenly. Taste and adjust seasoning if needed.
- Cook beef until it is fork tender and has reached a minimum internal temperature of 145 degrees F.
Notes
- For best results, cut beef into uniform 1 1/2 inch cubes.
- Ensure potatoes are cooked through but still hold their shape.
- Adjust seasoning to your preference before serving.
- Prep Time: 15 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American