There’s something magical about walking into a house filled with the smell of slow-cooked chuck roast stew. It’s the kind of meal that makes everyone gather around the kitchen, peeking under the slow cooker lid. My version – passed down from my mom – turns tough chuck roast into melt-in-your-mouth goodness while you go about your day. Honestly, the hardest part is waiting those 8 hours while the beef gets so tender it practically shreds itself. When that rich broth soaks into the potatoes and carrots? Wow. Pure comfort in a bowl, with barely any effort. Just toss everything in and let the slow cooker work its magic!
Why You’ll Love This Chuck Roast Stew
This isn’t just another beef stew—it’s the kind of meal that makes you want to cancel all your plans and stay home. Here’s why it’s special:
- Fork-tender beef that literally falls apart after hours of slow cooking (no chewing required!)
- Dump-and-go ease—just sear the meat, throw everything in the crockpot, and walk away
- Rich, savory broth that soaks into every bite of potato and carrot (thanks to that tomato paste and Worcestershire magic)
- Weeknight lifesaver—it feeds a crowd or gives you leftovers that taste even better the next day
Trust me, one bite of this and you’ll understand why it’s my most-requested cold weather meal.
Ingredients for Chuck Roast Stew
Gather these simple ingredients – nothing fancy, just good, honest food that transforms into something spectacular:
- 2½ to 3 lbs chuck roast (trimmed of excess fat and cut into 2-inch chunks – trust me, bigger pieces stay juicier)
- 4 large potatoes (peeled and chopped into 1-inch cubes – Yukon Golds are my favorite for their creamy texture)
- 4 carrots (peeled and thick-sliced about ½-inch thick – they hold up better during long cooking)
- 1 yellow onion (chopped – no need to be perfect, rustic chunks add character)
- 3 cloves garlic (minced – or 1½ tsp pre-minced if you’re in a hurry)
- 2 cups beef broth (low-sodium lets you control the salt)
- 1 tbsp tomato paste (that little tube in your fridge works perfectly)
- 1 tbsp Worcestershire sauce (the secret umami booster)
- Seasonings: 1 tsp salt, ½ tsp black pepper, 1 tsp dried rosemary or thyme
- Optional thickener: 2 tbsp cornstarch + 3 tbsp water
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Here’s how to adapt:
- No rosemary? Thyme works beautifully, or use ½ tsp each.
- Vegetable broth substitutes fine for beef broth (add a splash of soy sauce for depth).
- Sweet potatoes can replace half the regular potatoes for a fun twist.
- Fresh garlic lovers – bump it up to 5 cloves! The slow cooker mellows the sharpness.
- Gluten-free? Cornstarch is naturally GF, but check your Worcestershire sauce.
The beauty of this stew is how forgiving it is – make it yours!
How to Make Chuck Roast Stew
Don’t let the long cook time fool you – this is seriously easy! Here’s how to make magic happen in your slow cooker:
- Sear that beef! Pat the chuck roast chunks dry with paper towels (this helps them brown better). Heat a skillet over medium-high and sear for 2-3 minutes per side until deeply browned. No need to cook through – we’re just building flavor here.
- Layer smartly. In your slow cooker, pile the potatoes, carrots, onion, and garlic first. Nestle the seared beef on top – this keeps the veggies from getting mushy.
- Mix the liquid gold. Whisk together beef broth, Worcestershire sauce, tomato paste, and rosemary/thyme. Pour over everything – it should come about halfway up the ingredients.
- Let time work its magic. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The beef is done when it shreds easily with a fork.
- Thicken if needed. For a richer stew, mix cornstarch with cold water and stir in during the last 20 minutes. The heat will activate the thickener beautifully.
That’s it! Just shred the beef slightly with forks before serving – it’ll fall apart with barely any effort.
Tips for Perfect Chuck Roast Stew
- Patting the beef dry is non-negotiable for a good sear – wet meat just steams!
- Veggies go under the meat so they don’t overcook while soaking up all that flavor.
- If doubling the recipe, add 1-2 extra hours to the cook time.
Serving Suggestions for Chuck Roast Stew
Oh, how I love serving this stew! There’s nothing better than a big, steaming bowl with a hunk of crusty bread for soaking up every last drop of that rich broth. For a fresh contrast, a simple green salad with vinaigrette cuts through the richness perfectly. And don’t forget – this is the ultimate family-style meal. I always bring the whole slow cooker straight to the table so everyone can dig in while it’s piping hot. Pure comfort!
Storing and Reheating Chuck Roast Stew
Here’s the best part – this stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags (lay flat to save space) for up to 3 months. When reheating, I always add a splash of beef broth or water to bring back that perfect consistency. The stovetop works best – just warm gently over medium-low heat, stirring occasionally. Microwaving works in a pinch, but tends to dry out the beef a bit. Pro tip: Freeze individual servings for instant comfort food on busy nights!
Chuck Roast Stew FAQs
Over the years, I’ve gotten so many questions about this chuck roast stew – here are the ones that come up most often:
Can I skip searing the beef?
Technically yes, but you’ll miss out on that deep, rich flavor! Those browned bits = instant umami boost. If you’re truly in a rush, at least pat the beef dry and give it a quick 1-minute sear per side.
My stew turned out too thin – how to fix it?
Easy! Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the bubbling stew. Let it cook 15 more minutes – it’ll thicken beautifully. Too thick? Just splash in more broth.
Can I make this in my Instant Pot?
Absolutely! Sear using Sauté mode, then pressure cook on High for 35 minutes with natural release. The beef gets just as tender, just way faster.
Why chuck roast specifically?
That marbled fat melts during slow cooking, basting the meat from within. Leaner cuts turn dry and tough – trust me, I learned this the hard way!
Nutritional Information
Keep in mind nutritional values are estimates and will vary based on your specific ingredients and brands. This hearty stew packs plenty of protein and veggies – comfort food that actually nourishes too!
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50-Pound Melt-in-Your-Mouth Chuck Roast Stew Secret
- Total Time: 8 hrs 15 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Fall-apart tender beef in a rich, cozy dinner classic!
Ingredients
- 2½ to 3 lbs chuck roast
- 4 large potatoes, chopped
- 4 carrots, thick-sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary or thyme
- 2 tbsp cornstarch + 3 tbsp water (optional, for thickening)
Instructions
- Pat the beef dry and season with salt and pepper. Sear in a hot skillet for a few minutes per side.
- In your slow cooker, add potatoes, carrots, onion, and garlic. Nestle the seared beef roast on top.
- Mix beef broth, Worcestershire sauce, tomato paste, and rosemary, then pour over everything.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Mix cornstarch with water and stir into the stew during the last 20 minutes if you want it thicker. Shred beef slightly and serve.
Notes
- Sear the beef for better flavor.
- Adjust thickness with cornstarch if needed.
- Serve with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg