Crock-pot Stewed Beef Recipe

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Crock-pot Stewed Beef

Suzanna Drum


Thick, rich and hearty beef and potatoes that makes the cold go away. Add in carrots, celery, and less potatoes for a beef stew.
I like using pot roast or chuck roast instead of bottom round because of the marbling in the roast leads to a much juicier and tender finished product.
My mother-in-law uses golden mushroom soup which gives it a nice flavor, it was a wonderful tip from her.

★★★★★ 3 votes
10 Min
8 Hr


2-3 lb
chuck roast or pot roast
5-8 lb
white or gold potatoes
2 Tbsp
2 Tbsp
sea salt
2 Tbsp
worcestershire sauce
1 tsp
thyme (ground or leaves)
1 tsp
1 pkg
dry onion soup mix
1 stick
1 can(s)
golden mushroom soup
2-3 c
beef stock


1Trim some of the fat from the roast and cut into large chunks. Peal the potatoes and cut into cubes- a little smaller then the beef.
2Combine all the ingredients into a large crock-pot and turn on low for 8 hours or until the potatoes are tender. Stir ever so often so the potatoes don't stick to the sides.
3Serve with fresh crusty bread

About this Recipe

Course/Dish: Beef, Beef Soups
Other Tag: Quick & Easy