Crock Pot Winter Dinner
Warm up your winter evenings with this hearty and flavorful Crock Pot Winter Dinner, the ultimate comfort meal for cold-weather cravings. This slow-cooked dish features tender, melt-in-your-mouth beef chuck roast paired with a medley of wholesome vegetables like carrots, russet potatoes, celery, and onions, all infused with a rich and savory broth. Searing the beef before slow-cooking enhances its depth of flavor, while seasonings like garlic, thyme, and Worcestershire sauce bring a cozy, homey aroma to every bite. With just 20 minutes of prep and the magic of a crock pot, this hands-off recipe simmers to perfection over hours, making your home smell irresistible. Serve this hearty meal with a crusty loaf of bread or alongside a simple green salad for a complete dinner that will have everyone coming back for seconds. Perfect for family gatherings or meal prepping, this one-pot winter classic is the epitome of easy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 4 medium carrots
- 4 medium russet potatoes
- 1 large yellow onion
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and black pepper on both sides, then sear it in the skillet for 2–3 minutes per side until browned. Transfer the beef to the crock pot.
Peel and cut the carrots and potatoes into bite-sized chunks. Dice the onion, slice the celery stalks, and mince the garlic cloves.
Add the carrots, potatoes, onion, and celery to the crock pot, arranging them around the beef.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and a pinch of black pepper. Pour this mixture over the beef and vegetables.
Add the minced garlic and bay leaf to the crock pot. Cover with the lid and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the beef is tender and can be easily shredded with a fork.
Once the cooking time is complete, remove the bay leaf. Optional: To thicken the sauce, combine cornstarch and water in a small bowl to form a slurry. Stir it into the crock pot and cook on HIGH for an additional 10–15 minutes, or until the sauce thickens.
Shred the beef using two forks, or serve it in large slices. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.0 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 8385 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
