Herb-Infused Slow-Cooker Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful stew with tender beef and earthy root vegetables, simmered to perfection in your slow cooker for a comforting weeknight dinner. This american-inspired slow cooker ready in about 440 minutes pairs boneless beef chuck roast, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless beef chuck roast
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 4 medium, peeled and chopped carrots
• 3, chopped celery stalks
• 3 medium, peeled and cubed potatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Place 2 lbs boneless beef chuck roast, cut into 1-inch cubes, into the slow cooker. Sprinkle with 1 tsp salt and 1/2 tsp black pepper, then toss to coat evenly.
2. Step 2: Add 1 large chopped yellow onion, 3 minced garlic cloves, 4 chopped carrots, and 3 chopped celery stalks to the slow cooker. Stir to combine with the beef.
3. Step 3: Stir in 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary until fully incorporated.
4. Step 4: Add 3 cubed medium potatoes to the mixture, then cover and cook on low for 7 hours or high for 4 hours until beef is fork-tender and vegetables are cooked through.