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Slow Cooker Beef and Potato Casserole

Slow Cooker Beef and Potato Casserole

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.
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Prep Time 20 minutes
Cook Time 4 minutes
Finishing Cook Time 1 minute
Total Time 6 minutes
Servings: 6 servings
Course: Casserole, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Slow Cooker
  • Medium Bowl
  • Large skillet

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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.
  8. Carefully ladle the slow cooker beef and potato casserole into bowls. Garnish with fresh parsley if desired before serving.

Notes

Garnish with fresh parsley if desired before serving.
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