Name: Easy Slow Cooker Beef Casserole with Root Vegetables
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 3 large carrots, peeled and chopped; 2 parsnips, peeled and chopped; 3 medium potatoes, peeled and cubed; 1 large yellow onion, diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 4 cups low-sodium beef broth; 2 tbsp all-purpose flour; 1 tsp dried thyme; 2 bay leaves; 2 tbsp olive oil; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

This Easy Slow Cooker Beef Casserole with Root Vegetables is a hearty, comforting dish perfect for busy days. Tender beef, vibrant root vegetables, and a rich, savory broth come together effortlessly in your slow cooker, delivering a wholesome, flavorful meal that warms the soul.

Why You’ll Love This Recipe

This slow cooker beef casserole is a true crowd-pleaser, combining convenience with incredible depth of flavor. The slow cooking process transforms affordable cuts of beef into melt-in-your-mouth perfection, while root vegetables like carrots, parsnips, and potatoes soak up the savory broth, creating a balanced, nutritious meal. It’s ideal for busy families or anyone craving a fuss-free dinner—just toss the ingredients into your slow cooker in the morning, and by evening, you’ll have a warm, aromatic dish ready to enjoy. This recipe is versatile, allowing you to customize vegetables or seasonings to suit your taste, and it’s perfect for meal prep, as leftovers taste even better the next day. Whether it’s a chilly evening or a cozy gathering, this casserole brings comfort and satisfaction with minimal effort.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
Cut Vegetables Uniformly: Ensure root vegetables are cut into similar sizes for even cooking.
Layer Strategically: Place denser vegetables like potatoes at the bottom, as they take longer to cook.
Don’t Overfill: Keep the slow cooker no more than two-thirds full to ensure proper heat distribution.
Check Seasoning: Taste and adjust seasoning before serving, as slow cooking can mellow flavors.
Add Fresh Herbs: Stir in fresh parsley or thyme at the end for a burst of freshness.
Use Low Setting: For the most tender beef, cook on low rather than high.
Deglaze the Pan: After browning beef, deglaze with a splash of broth to capture flavorful bits.

Yield: Serves 6

Easy Slow Cooker Beef Casserole with Root Vegetables

Hearty beef casserole with tender root vegetables, slow-cooked to perfection for a cozy, flavorful meal.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes
3 large carrots, peeled and chopped
2 parsnips, peeled and chopped
3 medium potatoes, peeled and cubed
1 large yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 cups low-sodium beef broth
2 tbsp all-purpose flour
1 tsp dried thyme
2 bay leaves
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

<ol><li>Prepare Your Ingredients: Start by chopping your carrots, parsnips, potatoes, and onion into bite-sized pieces. Mince the garlic and cube the beef. Having everything ready makes the process smooth and enjoyable!</li><li>Season the Beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. This step ensures maximum flavor.</li><li>Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches, browning them on all sides for about 5 minutes. This creates a delicious crust that locks in juices.</li><li>Deglaze the Skillet: Pour a splash of beef broth into the skillet, scraping up the browned bits. These flavorful bits will enhance your casserole’s taste.</li><li>Layer the Slow Cooker: Place potatoes, carrots, and parsnips at the bottom of your slow cooker, as they take longer to cook. Top with onions and garlic.</li><li>Add the Beef: Transfer the browned beef and deglazed juices to the slow cooker, spreading evenly over the vegetables.</li><li>Mix the Broth: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and flour until smooth. Pour this mixture over the beef and vegetables.</li><li>Add Bay Leaves: Tuck the bay leaves into the mixture. They’ll infuse the dish with a subtle, aromatic flavor.</li><li>Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and vegetables are soft.</li><li>Finish and Serve: Remove bay leaves, taste, and adjust seasoning if needed. Garnish with fresh parsley and serve hot, perhaps with crusty bread to soak up the delicious broth!</li></ol>

Notes

For best results, avoid lifting the slow cooker lid during cooking to maintain consistent heat.
If the casserole is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 30 minutes.
Leftovers can be repurposed into a hearty soup by adding more broth and blending slightly.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 546Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 125mgSodium 550mgCarbohydrates 33gFiber 5gSugar 6gProtein 43g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast: This affordable, tough cut becomes tender and rich after slow cooking, perfect for casseroles. Substitute with brisket if needed.
Root Vegetables: Carrots, parsnips, and potatoes provide hearty texture and subtle sweetness. Choose firm, fresh vegetables for best results.
Onion and Garlic: These aromatics build the flavor base. Yellow onions work best for their mild sweetness.
Beef Broth: Opt for low-sodium broth to control saltiness. Homemade broth elevates the dish significantly.
Tomato Paste: Adds depth and a slight tangy richness. Use a good-quality brand for better flavor.
Worcestershire Sauce: Enhances umami and complements the beef. A little goes a long way.
Herbs and Spices: Dried thyme and bay leaves add earthy notes. Fresh herbs can be used for garnish.
Flour: Used to thicken the broth slightly, creating a cozy, stew-like consistency.

Variations and Substitutions

This recipe is highly adaptable to suit dietary needs or pantry staples. For a low-carb version, swap potatoes for turnips or cauliflower. If you prefer a different protein, pork shoulder or chicken thighs can replace beef, though cooking times may vary. For a vegetarian twist, use mushrooms and lentils with vegetable broth for a meaty texture and flavor. Add seasonal vegetables like rutabaga or sweet potatoes for a unique spin. If you’re avoiding gluten, skip the flour or use cornstarch as a thickener. For a spicier kick, incorporate smoked paprika or a pinch of cayenne. You can also experiment with herbs like rosemary or oregano to match your taste preferences.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Add a splash of broth when reheating to maintain moisture and consistency.