Slow Cooker Meal Pot (Printable)

Tender beef and hearty veggies simmered slowly in savory broth for a satisfying meal.

# What You'll Need:

→ Meats

01 - 2.5 lb beef chuck roast, cut into large chunks

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 large potatoes, peeled and quartered
04 - 1 large onion, chopped
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 2 cups beef broth
08 - 1 can (14 oz) diced tomatoes, undrained
09 - 2 tbsp Worcestershire sauce

→ Seasonings

10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
13 - 1 tsp salt, or to taste
14 - ½ tsp black pepper

→ Optional Additions

15 - 1 cup frozen peas (add in final 30 minutes)
16 - 2 tbsp chopped fresh parsley (for garnish)

# How-to Steps:

01 - Place beef chunks in the bottom of the slow cooker.
02 - Layer carrots, potatoes, onion, celery, and garlic evenly over the meat.
03 - Pour beef broth, diced tomatoes with their juice, and Worcestershire sauce over the layered ingredients.
04 - Sprinkle dried thyme, rosemary, bay leaves, salt, and black pepper on top.
05 - Cover and cook on LOW for 6 to 8 hours, or until beef and vegetables are tender.
06 - If using, stir in frozen peas during the final 30 minutes of cooking.
07 - Remove bay leaves, adjust seasoning to taste, and garnish with chopped fresh parsley before serving.

# Expert Pointers:

01 -
  • Everything cooks in one pot while you live your actual life, no hovering required.
  • The meat becomes so tender it practically falls apart, and the broth tastes like it simmered for days.
  • It's naturally forgiving—hard to mess up, easy to adapt, and tastes even better as leftovers.
02 -
  • Do not lift the lid constantly to check on things—every peek lets heat escape and adds 15 minutes to cooking time.
  • If your meat isn't fork-tender after 6 hours, it's not a failure; some cuts need the full 8, and it won't hurt to give it more time.
  • Bay leaves taste bitter and unpleasant if you bite into one, so hunt for them carefully before serving or your guests will have an unpleasant surprise.
03 -
  • Pat your beef dry before adding it to the pot—a tiny bit of browning in the slow cooker itself creates deeper flavor than steaming.
  • Taste and adjust seasoning only at the very end, because salt concentrates as liquid reduces, and you might think you need more than you actually do.

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