Slow Cooker Herb-Crusted Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, comforting stew with tender beef and seasonal roots, slow-cooked to perfection with aromatic herbs. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lb beef chuck roast
• 3 medium, chopped carrots
• 2 medium, chopped parsnips
• 1 large, diced onion
• 3 cloves minced garlic
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp all-purpose flour
• 2 tbsp butter

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Instructions

1. Step 1: Pat 1.5 lb beef chuck roast dry with paper towels, then season with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high heat and sear the beef for 3 minutes per side until golden brown, then transfer to slow cooker.
2. Step 2: In the same skillet, melt 1 tbsp butter over medium heat. Add 3 diced medium carrots, 2 diced medium parsnips, 1 diced large onion, and 3 minced garlic cloves, cooking for 5 minutes until vegetables soften and onions are translucent.
3. Step 3: Stir 2 tbsp tomato paste into the vegetable mixture, cooking for 1 minute until darkened, then add 2 cups beef broth, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Simmer for 2 minutes to blend flavors.
4. Step 4: Pour the vegetable mixture over the seared beef in the slow cooker. Cover and cook on low for 6-7 hours until beef is fork-tender.
5. Step 5: Remove beef from slow cooker and set aside. Skim excess fat from the cooking liquid, then stir 2 tbsp all-purpose flour into the liquid and simmer for 3 minutes until thickened to a gravy consistency.
6. Step 6: Slice the beef and return to the slow cooker with the gravy, stirring to coat. Let rest for 10 minutes before serving.