Slow Cooker Garlic Herb Beef with Tender Potatoes

This comforting slow cooker beef stew brings together tender beef chuck roast, creamy potatoes, and aromatic herbs for a meal that practically cooks itself. Perfect for busy weekdays or when you want a home-cooked dinner waiting for you, this one-pot wonder fills your kitchen with incredible aromas while you go about your day.

Ingredients

3 pounds beef chuck roast, cut into large chunks
2 pounds potatoes, peeled and cut into 2-inch pieces
8 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried oregano
2 bay leaves
1 large onion, cut into chunks
3 carrots, cut into 2-inch pieces
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons cornstarch mixed with 3 tablespoons water, optional for thickening

Instructions

Heat olive oil in a large skillet over medium-high heat. Season beef chunks with salt and pepper, then brown on all sides for about 8 minutes total. Transfer to slow cooker.
Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute more.
Pour beef broth into the skillet, scraping up any browned bits. Transfer mixture to the slow cooker.
Add potatoes, onion, carrots, thyme, rosemary, oregano, and bay leaves to the slow cooker. Stir well.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until beef is very tender and potatoes are soft.
If you prefer a thicker sauce, stir in the cornstarch mixture during the last 30 minutes of cooking.
Remove bay leaves, taste for seasoning, and adjust salt and pepper as needed. Serve hot.

Practical Tips

For extra flavor, sear the beef in batches to ensure proper browning, which adds depth to the final dish.
Chop your vegetables the night before and store them in the refrigerator to save time in the morning.
Use a slow cooker liner to make cleanup incredibly easy after this hearty meal.

How to Store It

This beef stew keeps well in the refrigerator for up to 4 days in an airtight container. You can also freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.

Common Questions

Can I use a different cut of beef? Chuck roast is ideal for slow cooking because it becomes incredibly tender, but you can also use beef brisket or round roast. Avoid lean cuts as they may become tough.

What if I don’t have fresh garlic? You can substitute with 2 teaspoons of garlic powder, though fresh garlic provides superior flavor and aroma to this dish.

Can I cook this on high instead of low? Yes, cooking on high for 4 to 5 hours works perfectly. However, low and slow cooking produces more tender beef and better flavor development.