Slow cooker recipes are a favorite in our house during winter, and this slow cooker chunky roast stew is on the top of the menu! This is even better than your old fashioned beef stew recipe because of using a full roast for this stew.
If you are looking for a good slow cooker beef stew recipe, look no further. This is an easy recipe that you can braise the meat, and throw it all into the slow cooker. I promise that just like my family, this will become a favorite family recipe that you will want to make over and over this winter. It is truly one of my favorite beef flow cooker recipe.
Recipe Ingredient Notes
- Beef chuck roast
- Flour
- Dried thyme
- Pepper
- Olive oil
- Onion
- Minced garlic
- Low sodium beef broth
- Tomato paste
- Diced tomatoes (undrained)
- Potatoes
- Baby portabella mushrooms
- Red bell pepper
- Carrots
- Celery stalks
- Salt
- Fresh parsley
Equipment Needed
- Slow cooker (THIS one works wonderfully!)
- Large ziplock bag
- Medium skillet
- Cutting board
- Knife
How to Make Our Slow Cooker Chunky Roast Stew:
- Start by trimming the fat from the chuck roast and then cut it into 1 ½ inch pieces or if you want to make it even easier, you can have the butcher cut it into the pieces for you.
- Then in a gallon-sized bag put the flour, thyme, and pepper, zip it up, and shake it to combine it all together.
- Once the flour mixture is done, add in the meat and shake it together to coat the meat in the seasoned flour.
- Now, in a medium skillet, heat 4 tablespoons of oil over high heat.
- After the oil is hot, add in the seasoned meat and cook it for about 4-5 minutes to sear the outside, or until the edges of the meat are brown. PRO TIP: By searing the outside of the meat before you cook it in the stew it allows the meat to retain the wonderful juicy flavor.
- Then transfer the meat into the slow cooker.
- Once the meat is in the slow cooker add in the sliced onion, minced garlic, beef broth, tomato paste, diced tomatoes (undrained), diced mushrooms, diced potatoes, diced bell peppers, sliced carrots, diced celery, and salt.
- Then just put the lid on the slow cooker and turn it on low heat and let it cook for 6-8 hours or on high for 4-5 hours.
- When you are ready to eat, serve it in a bowl hot and top it off with some freshly chopped parsley.
Recipe Modifications
Tomato paste is one of those things that you normally have one of in the pantry somewhere or pick one up at the store just to have it on hand. But I can’t even count how many times I’ve assumed I’ve had a can of tomato paste and can’t seem to find it. So I often have to substitute it with something else. The Food Network gives you great ways to substitute for tomato paste with ingredients you already have.
Enjoy These Delicious Stew Recipes
Stews are our favorite fall and winter meal. Here are some of our favorite comforting stews that we know your family will love. For more stew inspiration, check out our full list of stews.
- Instant Pot Beef Daube Stew with Mashed Potatoes
- Instant Pot Beef Stew
- Instant Pot Ground Beef Vegetable Stew
- Slow Cooker Beef Stew
- Slow Cooker Creamy Chicken Stew
Slow Cooker Chunky Roast Stew Recipe
Ingredients
- 2 pounds boneless beef chuck roast
- ¼ cup flour
- 1 teaspoon dried thyme
- ½ teaspoon pepper
- 4 Tablespoons olive oil
- 1 onion, sliced
- 3 teaspoon minced garlic
- 3 cups low sodium beef broth
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes, not drained
- 3 potatoes, diced
- 16 ounces baby portabella mushrooms, diced
- 1 red bell pepper, diced
- 3 carrots, sliced
- 2 stalks celery, diced
- ½ teaspoon salt
- 1 Tablespoons fresh parsley, optional topping
Instructions
- Trim the fat from the meat and cut into 1 1/2 inch pieces (You could also have the butcher cut it for you.)
- In a gallon sized plastic bag, combine flour, thyme, and pepper. Add your meat to the bag, zip it closed and shake it to coat.
- In a skillet, heat 4 Tablespoons of the oil over high heat. Add your meat and cook sear edges for about 4-5 minutes or until the outside edges of the meat are brown. Transfer it to your Slow Cooker.
- Add in the onion, garlic, beef broth, tomato paste, diced tomatoes, diced potatoes, mushrooms, carrots, celery, salt and pepper.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 5 hours.
- Sprinkle fresh parsley on top when ready to serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Carrots are pictured in the final produce but I see no mention of them in the list of ingredients or in the instructions.
My family has tried several recipes from Six Sisters and have never been disappointed! Thank you for everything you do!
I’m so sorry about that! They are now in the recipe! Thanks for letting me know!!!!
No potatoes?
Hi, what size can of diced tomatos?
28 ounces of diced tomatoes – do not drain! 🙂
No potatoes in this particular recipe, but you could easily add them in and it would be delicious!
Thanks Teri!! You made our day! Thanks so much for stopping by our blog!
Cyd (mom of the Six Sisters)
Can you use the crock pot on the electric stove top (glass top) without it breaking or cracking? I’ve never done that before and I use my crock pot a lot, at least once a week or more.
The crock pot is not to used on the stove top, it will definitely crack or even break and that could be dangerous!
This looks so delicious! Can?t wait to try it
Could this be done using the Instapot (I have a 6qt size), but using the crockpot setting? Or would it be best using an actual crockpot which I also have.
This post that Kristen did will help you to convert slow cooker recipes to instant pot.
https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Have you ever tried adding heavy cream to make it more of a creamy soup? Would that work?
We have not tried it that way, but from what I have read you can easily add it but don’t add the cream until the end, and be careful not to boil the soup once you’ve added the cream or it may split.