This slow cooker beef and potato casserole is the ultimate set-it-and-forget-it meal, delivering tender beef and creamy potatoes in a rich gravy, perfect for busy weeknights or cozy weekends. Its inherent simplicity and heartwarming flavors make it a timeless family favorite that’s both incredibly easy to prepare and satisfyingly delicious.
Key Ingredients for Slow Cooker Beef and Potato Casserole
- 1.5 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas (optional, added in the last hour of cooking)
How to Make Slow Cooker Beef and Potato Casserole
This slow cooker beef and potato casserole is a marvel of simplicity, requiring minimal hands-on time for maximum flavor. The slow cooker gently coaxes out the best from the ingredients, resulting in fork-tender beef and perfectly cooked potatoes swimming in a deeply savory, almost decadent gravy. With a total preparation time of about 20 minutes, this satisfying dish becomes a realistic option even on your busiest days, promising a warm and hearty meal with minimal fuss.
Step-by-Step Instructions
- Prepare the Beef: In a medium bowl, toss the cubed beef chuck roast with the all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure each piece of beef is lightly coated.
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the skillet, and sear on all sides until nicely browned. This step is crucial for developing a rich flavor in the casserole. Remove the seared beef from the skillet and place it into your slow cooker.
- Sauté Aromatics: In the same skillet (no need to clean), add the chopped onion and cook over medium heat until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed onion and garlic to the slow cooker with the beef.
- Add Liquids and Seasonings: Pour the beef broth into the slow cooker. Add the Worcestershire sauce, dried thyme, dried rosemary, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Stir everything together to combine.
- Cook the Beef: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is very tender and easily shreds with a fork.
- Add Potatoes: Once the beef is tender, add the cubed Yukon Gold potatoes to the slow cooker. Stir them into the liquid, ensuring they are mostly submerged. If using, add the frozen peas now as well.
- Finish Cooking: Cover the slow cooker again and continue to cook on HIGH for another 1-2 hours, or until the potatoes are fork-tender and cooked through, and the sauce has thickened slightly. The residual heat will cook the potatoes beautifully.
- Serve: Carefully ladle the slow cooker beef and potato casserole into bowls. Garnish with fresh parsley if desired before serving.
Why You’ll Love This Slow Cooker Beef and Potato Casserole
This slow cooker beef and potato casserole is an absolute champion of comfort food, boasting unbelievably tender, slow-cooked beef that practically melts in your mouth, nestled alongside perfectly cooked, creamy potatoes in a rich, savory gravy. Unlike a hastily assembled pot roast, this casserole transforms simple ingredients into a deeply flavorful and satisfying meal with practically no effort, saving you both time and money compared to a restaurant rendition. The optional addition of sweet peas adds a delightful pop of color and freshness, making each spoonful a delightful textural and flavor experience.
You’ll find yourself reaching for this recipe time and time again because it’s the epitome of fuss-free, heartwarming deliciousness. It delivers that homemade goodness that wraps you in a warm hug, similar to a classic shepherd’s pie but with its own unique, comforting charm. So, ditch the takeout menus and embrace the ease and incredible flavor of this slow cooker beef and potato casserole – your taste buds (and your wallet) will thank you. Give it a try this week and discover your new go-to comfort meal!
Storing and Reheating Tips
Properly storing and reheating this slow cooker beef and potato casserole ensures you can enjoy its deliciousness long after the initial meal. For refrigeration, allow the casserole to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
To reheat, you have a couple of excellent options. For a single serving, transfer a portion to a microwave-safe dish and heat on medium power, stirring occasionally, until heated through. For a larger amount, you can reheat it in a saucepan over medium-low heat, stirring frequently to prevent sticking and ensure even heating. You can also reheat it gently in a preheated oven at 325°F (160°C) for about 20-30 minutes, covered, until heated through. If you’d like to freeze portions for future meals, allow the casserole to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods described above.
Final Thoughts
This slow cooker beef and potato casserole is a testament to the magic of low and slow cooking, delivering unparalleled comfort and flavor with incredible ease. Gather your ingredients, set your slow cooker, and prepare to be delighted by the simple, heartwarming goodness. You won’t regret making this effortless and delicious family favorite.
Slow Cooker Beef and Potato Casserole
Ingredients
Equipment
Method
- In a medium bowl, toss the cubed beef chuck roast with the all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure each piece of beef is lightly coated.1.5 pounds beef chuck roast, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat the olive oil in a large skillet over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the skillet, and sear on all sides until nicely browned. This step is crucial for developing a rich flavor in the casserole. Remove the seared beef from the skillet and place it into your slow cooker.1 tablespoon olive oil, 1.5 pounds beef chuck roast
- In the same skillet (no need to clean), add the chopped onion and cook over medium heat until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed onion and garlic to the slow cooker with the beef.1 large onion, 2 cloves garlic
- Pour the beef broth into the slow cooker. Add the Worcestershire sauce, dried thyme, dried rosemary, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Stir everything together to combine.2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is very tender and easily shreds with a fork.
- Once the beef is tender, add the cubed Yukon Gold potatoes to the slow cooker. Stir them into the liquid, ensuring they are mostly submerged. If using, add the frozen peas now as well.1.5 pounds Yukon Gold potatoes, 1 cup frozen peas
- Cover the slow cooker again and continue to cook on HIGH for another 1-2 hours, or until the potatoes are fork-tender and cooked through, and the sauce has thickened slightly. The residual heat will cook the potatoes beautifully.
- Carefully ladle the slow cooker beef and potato casserole into bowls. Garnish with fresh parsley if desired before serving.