Slow-Simmered Beef & Herb Infusion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful beef stew where the meat slowly absorbs aromatic herbs and vegetables over hours, creating a rich, soul-warming dish perfect for chilly evenings. This american-inspired slow cooker ready in about 225 minutes pairs beef chuck roast, medium carrots, large onion 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

• 1.5 lbs beef chuck roast
• 3 medium carrots
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 4 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add 3 diced carrots, 1 finely chopped onion, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent, stirring frequently to prevent burning.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste. Gradually pour in 4 cups beef broth while scraping up any browned bits from the pot bottom.
4. Step 4: Return the seared beef to the pot, add 1 tsp dried thyme and 1/2 tsp dried rosemary, then bring to a gentle simmer. Cover and reduce heat to low, cooking for 3 hours until the beef is fork-tender and easily shreds.
5. Step 5: Remove the beef and let rest for 10 minutes before slicing. Skim excess fat from the surface of the broth, then return the sliced beef to the pot. Simmer uncovered for 15 minutes to thicken the sauce slightly, stirring occasionally until it coats the back of a spoon.