Herb-Infused Slow Cooker Beef & Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply flavorful, fall-apart tender stew with chuck roast, earthy root vegetables, and fresh thyme, simmered to perfection in a slow cooker for effortless weeknight comfort. This american-inspired slow cooker ready in about 500 minutes pairs cubed chuck roast, medium peeled and chopped carrots, medium peeled and chopped parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs cubed chuck roast
• 4 medium peeled and chopped carrots
• 2 medium peeled and chopped parsnips
• 2 medium chopped onions
• 4 cloves minced garlic
• 4 cups low-sodium beef broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 3 tbsp all-purpose flour
• 1 tbsp cooking oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat chuck roast dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat; sear roast for 3 minutes per side until deeply browned, then transfer to slow cooker.
3. Step 3: Add 4 chopped carrots, 2 chopped parsnips, 2 chopped onions, and 4 minced garlic cloves to the slow cooker.
4. Step 4: Pour 4 cups beef broth and 1 can diced tomatoes over ingredients, then stir in 2 tbsp fresh thyme and 1 tbsp fresh rosemary.
5. Step 5: Cover and cook on LOW for 8 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Remove beef and vegetables from slow cooker with tongs; set aside.
7. Step 7: Strain cooking liquid into a bowl, then skim excess fat from surface.
8. Step 8: Whisk 3 tbsp flour into 1/4 cup cold cooking liquid until smooth, then return to saucepan with remaining liquid, cooking over medium heat until thickened (about 5 minutes), stirring constantly until it coats the back of a spoon.
9. Step 9: Return beef and vegetables to sauce, simmering for 5 minutes to absorb flavors.