This Crockpot Beef and Potatoes recipe is the perfect comfort food for a busy weeknight or cozy family dinner. Tender beef, hearty potatoes, carrots, and onions slowly cook in a rich, savory broth until everything is flavorful and delicious.
The slow cooker does most of the work, making this an easy dinner that requires minimal preparation. Serve it with warm bread or a simple green salad for a satisfying homemade meal.
Why You’ll Love This Crockpot Beef and Potatoes
- Easy slow cooker recipe: Let the crockpot handle the cooking.
- Tender beef: Slow cooking helps develop rich flavor and texture.
- Complete meal: Beef, potatoes, and vegetables cook together.
- Family-friendly: Simple ingredients and comforting flavors.
- Great for meal prep: Leftovers reheat well.
- Perfect comfort food: Warm, hearty, and satisfying.
Ingredients
- 2 lbs beef chuck roast, cut into 1 1/2-inch chunks
- 1 1/2 lbs baby potatoes, halved
- 3 medium carrots, peeled and sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour, optional
- 2 tablespoons chopped fresh parsley, for garnish
Ingredient Notes
Beef: Beef chuck roast is a good choice because it becomes tender during slow cooking. Stew meat can also be used.
Potatoes: Baby Yukon Gold or red potatoes hold their shape well. Cut larger potatoes into evenly sized pieces.
Beef broth: Use low-sodium broth if you want more control over the salt.
Tomato paste: Adds depth, color, and richness to the cooking liquid.
Worcestershire sauce: Provides savory flavor and balances the richness of the beef.
Flour: Optional flour can help thicken the sauce, but you can also use a cornstarch slurry near the end.
How to Make Crockpot Beef and Potatoes
1. Prepare the beef
Pat the beef chunks dry with paper towels.
Season them with salt, black pepper, paprika, dried thyme, and dried rosemary.
2. Brown the beef (Optional)
Heat olive oil in a large skillet over medium-high heat.
Brown the beef in batches for approximately 2–3 minutes per side.
Transfer the browned beef to the crockpot.
Tip: Browning is optional, but it adds extra depth and flavor to the finished dish.
3. Prepare the vegetables
Add the potatoes, carrots, chopped onion, and minced garlic to the slow cooker.
Spread the vegetables around the beef.
4. Make the cooking liquid
In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce.
Pour the mixture over the beef and vegetables.
5. Cook in the crockpot
Cover and cook according to the following guidelines:
- LOW: 7–8 hours
- HIGH: 4–5 hours
The beef should be tender and the potatoes should be easily pierced with a fork.
Cooking times can vary depending on the size of the beef pieces and your slow cooker.
6. Thicken the sauce (Optional)
If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water.
Stir the slurry into the crockpot during the last 20–30 minutes of cooking, with the slow cooker set to HIGH if needed.
Alternatively, remove some of the cooking liquid and thicken it in a saucepan on the stovetop.
7. Garnish and serve
Taste the dish and adjust the seasoning if necessary.
Sprinkle with fresh parsley and serve warm.
Tips for the Best Crockpot Beef and Potatoes
- Cut the beef and vegetables into similar-sized pieces for more even cooking.
- Avoid filling the slow cooker beyond its recommended capacity.
- Keep the lid closed as much as possible during cooking.
- Brown the beef first for a deeper savory flavor.
- Use firm potatoes that hold their shape during long cooking.
- Don’t add too much extra liquid because vegetables release moisture as they cook.
- Check the beef for tenderness rather than relying only on the clock.
Easy Variations
Crockpot Beef and Mushrooms
Add 8 oz sliced mushrooms during the final 2–3 hours of cooking.
Garlic Herb Beef and Potatoes
Increase the garlic and add fresh rosemary, thyme, and parsley.
Spicy Beef and Potatoes
Add 1/2 teaspoon red pepper flakes or a little smoked paprika.
Beef and Sweet Potatoes
Replace some or all of the regular potatoes with peeled sweet potatoes.
Creamy Crockpot Beef
Stir in a small amount of heavy cream or sour cream near the end of cooking. Avoid boiling after adding dairy.
Vegetable Beef Stew
Add chopped celery, peas, or green beans for additional vegetables.
What to Serve With Crockpot Beef and Potatoes
Serve this hearty meal with:
- Crusty French bread
- Dinner rolls
- Steamed green beans
- Simple garden salad
- Roasted vegetables
- Homemade biscuits
- A light cucumber salad
How to Store Leftovers
Allow the leftovers to cool slightly, then transfer them to airtight containers.
Refrigerate for up to 3–4 days.
Reheat on the stovetop or in the microwave until thoroughly heated.
Can I Freeze Crockpot Beef and Potatoes?
Yes, but keep in mind that potatoes may become softer after freezing and thawing.
For best results:
- Allow the dish to cool completely.
- Place it in freezer-safe containers.
- Freeze for up to 2–3 months.
- Thaw overnight in the refrigerator.
- Reheat gently until hot throughout.
Frequently Asked Questions
What cut of beef is best for this recipe?
Beef chuck roast is an excellent choice because it contains connective tissue that breaks down during slow cooking, creating tender beef.
Can I use frozen beef?
For food safety and more even cooking, thaw the beef in the refrigerator before adding it to the slow cooker.
Do I need to brown the beef first?
No. You can add the seasoned beef directly to the crockpot. Browning is optional but adds more flavor.
Can I use russet potatoes?
Yes, but russet potatoes tend to break down more easily than waxier potatoes. Baby potatoes, Yukon Gold, or red potatoes are good options.
Why is my beef still tough?
The beef may need more cooking time. Chuck roast often becomes tender after the connective tissue has had enough time to break down.
Can I add peas?
Yes. Add frozen peas during the final 15–20 minutes of cooking so they retain their color and texture.
Can I make this recipe without tomato paste?
Yes. The tomato paste adds depth, but the dish will still work without it.
How do I make the sauce thicker?
Use a cornstarch slurry made with cornstarch and cold water, or reduce some of the cooking liquid separately on the stovetop.
Can I prepare this recipe the night before?
You can chop the vegetables and prepare the seasoning mixture ahead of time. Store ingredients safely in the refrigerator and add them to the slow cooker when ready.
Recipe Card
Crockpot Beef and Potatoes
Prep Time: 20 minutes
Cook Time: 7–8 hours on LOW
Total Time: About 8 hours 20 minutes
Servings: 6
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 1 1/2 lbs baby potatoes, halved
- 3 carrots, sliced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Pat the beef dry and season with salt, pepper, paprika, thyme, and rosemary.
- Brown the beef in olive oil, if desired.
- Add beef, potatoes, carrots, onion, and garlic to the crockpot.
- Whisk together beef broth, tomato paste, and Worcestershire sauce.
- Pour the liquid over the ingredients.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Check that the beef is tender and the potatoes are cooked.
- Thicken the sauce if desired.
- Garnish with parsley and serve warm.