Name: Chunky Crockpot Vegetable and Beef Braise
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large yellow onion, coarsely diced; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp salt; 2 stalks celery, chopped; 2 tbsp olive oil; 2 tbsp tomato paste; 2.5 lbs beef chuck roast, cut into 1.5-inch cubes; 3 cups low-sodium beef broth; 3 medium carrots, peeled and chunked; 4 medium potatoes, cubed

This Chunky Crockpot Vegetable and Beef Braise features tender beef with hearty veggies in a rich broth. Perfect for a cozy meal, it’s an easy, hands-off recipe that delivers robust flavors and comforting warmth.

Why You’ll Love This Recipe

This chunky crockpot vegetable and beef braise is a hearty, soul-warming dish that combines tender beef with a medley of chunky vegetables in a savory broth, making it perfect for chilly days or family dinners. The slow cooker does all the work, infusing deep flavors while you relax, and its versatility allows you to serve it with bread or over mashed potatoes. Packed with nutrients and budget-friendly, it’s ideal for meal prep, with leftovers that taste even better, offering a satisfying, comforting meal that’s both nutritious and effortlessly delicious.

Recipe Tips and Tricks

Choose Marbled Beef: Opt for chuck roast or stew meat for optimal tenderness.

Sear for Depth: Browning the beef before slow cooking enhances flavor with a caramelized crust.
Cut Veggies Chunky: Chop vegetables into large pieces for a hearty texture.
Deglaze the Pan: Use broth to scrape up browned bits for added richness.

Low and Slow: Cook on low to develop deep flavors without overcooking.
Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
Thicken if Desired: Stir in a cornstarch slurry near the end for a thicker broth.

Season Late: Taste and adjust salt and pepper at the end, as broth varies.
Rest Before Serving: Let it sit for 10 minutes to meld flavors.
Stir Gently: Avoid breaking up vegetables when mixing.

Yield: 8 servings

Chunky Crockpot Vegetable and Beef Braise

Hearty crockpot vegetable and beef braise, rich and perfect for a cozy meal.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

1 large yellow onion, coarsely diced
1 tsp black pepper

1 tsp dried thyme
1 tsp salt
2 stalks celery, chopped

2 tbsp olive oil
2 tbsp tomato paste
2.5 lbs beef chuck roast, cut into 1.5-inch cubes

3 cups low-sodium beef broth
3 medium carrots, peeled and chunked
4 medium potatoes, cubed

Instructions

Prep the Beef: Pat beef cubes dry and season with salt and pepper for a flavorful base.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
Deglaze the Pan: Pour beef broth into the skillet, scraping up browned bits, and pour into the slow cooker.

Add Vegetables: Place chunked carrots, cubed potatoes, chopped celery, and diced onion evenly around the beef.
Mix the Base: Stir tomato paste into the broth in the slow cooker until dissolved.
Season the Dish: Sprinkle dried thyme over the ingredients for warm, earthy notes.

Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef and veggies are tender.
Skim Fat: Remove beef and veggies to a plate. Skim excess fat from the broth.
Combine and Thicken: Return beef and veggies to the slow cooker. For a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.

Serve and Enjoy: Let rest for 10 minutes, then ladle into bowls and savor the hearty braise!

Notes

Chuck roast is ideal for braising; avoid lean cuts for best results.
Sear beef in batches to avoid overcrowding for optimal browning.

Adjust seasoning after cooking, as broth intensity varies.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 469Total Fat 25gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 118mgSodium 613mgCarbohydrates 23gFiber 3gSugar 3gProtein 39g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (2.5 lbs): Cut into 1.5-inch cubes; marbled fat ensures tenderness.

Carrots (3 medium): Peeled and cut into large chunks for sweetness and texture.
Potatoes (4 medium): Yukon Gold or red, cubed for hearty substance.
Celery (2 stalks): Chopped into large pieces for earthy flavor.

Yellow Onion (1 large): Diced coarsely for savory depth.
Beef Broth (3 cups): Low-sodium keeps the dish balanced; enhances beef flavor.
Tomato Paste (2 tbsp): Adds rich, umami depth; stir in for concentration.

Thyme (1 tsp, dried): Infuses earthy, herbal notes; fresh thyme can enhance.
Olive Oil (2 tbsp): Used for searing, adding richness and aiding browning.
Salt and Pepper (1 tsp each): Seasons the beef; adjust after cooking.

Variations and Substitutions

Meat Swap: Use beef brisket or short ribs for a different texture.
Veggie Options: Add parsnips, turnips, or peas for variety.
Broth Swap: Substitute with chicken or vegetable broth for a lighter taste.

Herb Variations: Replace thyme with rosemary or oregano for a new profile.
Tomato Boost: Add diced tomatoes for extra juiciness.
Spicy Kick: Mix in a pinch of red pepper flakes for heat.

Gluten-Free: Naturally gluten-free; ensure broth is certified.
Low-Carb: Omit potatoes and add more low-carb veggies like mushrooms.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, adding broth to maintain moisture.