Slow-Cooked Beef Casserole
Warm, hearty, and full of flavor, this slow-cooked Beef Casserole is the ultimate comfort food for chilly evenings. Tender chunks of beef meld beautifully with colorful vegetables and aromatic herbs, creating a savory dish that’s perfect for family dinners or gatherings. With minimal effort, this recipe transforms simple ingredients into a cozy meal that brings everyone together around the table.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs beef chuck roast
- 3 large carrots (sliced)
- 4 medium Yukon Gold potatoes (cubed)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 tsp dried thyme
- 4 cups low-sodium beef broth
- Salt and pepper (to taste)
Instructions
- Chop vegetables: Peel and slice carrots, cube potatoes, chop onion, and mince garlic.
- Sear beef: In a skillet, heat oil over medium-high heat. Season beef with salt and pepper, searing until golden brown on all sides (4-5 minutes per side).
- Layer ingredients: Place chopped onions at the bottom of the slow cooker, followed by potatoes and carrots. Add the seared beef on top.
- Add seasonings: Sprinkle thyme over the layers and pour in beef broth gently to cover most ingredients.
- Slow cook: Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Shred beef: Once cooked, shred the beef using two forks right in the pot and serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For added richness, consider including a splash of red wine or Worcestershire sauce. Customize your casserole by adding seasonal vegetables such as peas or green beans. Leftovers can be refrigerated for up to three days—just reheat gently.