Ingredients
For the Beef
- 2½ lb (1.1 kg) beef chuck roast or stew meat, cut into 1½-inch cubes
- 1 lb baby potatoes, halved if large
- 3 large carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1½ cups beef broth
- 1 packet au jus gravy mix
- 1 packet onion soup mix
- 1 packet Italian dressing seasoning mix
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp paprika
- 1 tbsp chopped fresh parsley, for garnish
Instructions
1. Prepare the vegetables
Wash the baby potatoes and cut larger ones in half. Slice the carrots and chop the onion.
2. Layer the slow cooker
Place the potatoes and carrots in the bottom of the slow cooker. Add the chopped onion and minced garlic.
3. Add the beef
Place the cubed beef over the vegetables.
4. Add the seasonings
Sprinkle the au jus mix, onion soup mix, Italian seasoning mix, black pepper, thyme, and paprika evenly over the beef.
5. Add butter and broth
Place the butter on top of the beef. Pour in the beef broth and Worcestershire sauce.
6. Slow cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
7. Check the texture
The beef should easily break apart with a fork. If the sauce is thinner than desired, remove the lid for the final 20–30 minutes or thicken it separately with a small cornstarch slurry.
8. Serve
Gently stir everything together, spoon the beef, potatoes, carrots, and gravy into bowls, and garnish with fresh parsley.
Optional Thickener
For a thicker gravy:
- 2 tbsp cornstarch
- 2 tbsp cold water
Mix together until smooth. Stir into the hot cooking liquid and allow it to cook for several minutes until thickened.
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Sesame: None
- Dairy: Butter
- Gluten: Check the labels of the au jus, onion soup, and Italian seasoning mixes
- Soy: Check packaged seasoning labels
- Eggs: None
- Fish/Shellfish: None
Nut-free: The recipe contains no nuts as written, but check packaged seasoning labels for allergen and cross-contact information.
Approximate Nutrition Per Serving
- Calories: 450–550
- Protein: 35–40 g
- Carbohydrates: 30–35 g
- Fat: 20–25 g
- Fiber: 4–6 g
Nutrition is an estimate and varies according to the beef cut, butter, gravy mix, and serving size.
Q&A
Q: Can I use a different cut of beef?
Yes. Chuck roast, stew meat, or beef sirloin can work. Chuck generally becomes especially tender in a slow cooker.
Q: Can I brown the beef first?
Yes. Searing the beef in a hot skillet before adding it to the slow cooker can give it extra flavor.
Q: Can I use frozen beef?
For food safety, thaw the beef in the refrigerator before slow cooking rather than putting frozen beef directly into the slow cooker.
Q: Can I add mushrooms?
Yes. Add sliced mushrooms during the last 1–2 hours for a delicious variation.
Q: How should leftovers be stored?
Refrigerate leftovers in a covered container and use within 3–4 days. Reheat thoroughly before serving.
Q: Can I freeze it?
Yes. Cool completely, portion into airtight containers, and freeze. Potatoes may become slightly softer after thawing.