Name: One-Pot Slow Cooker Beef and Carrot Casserole
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 1 lb carrots, peeled and sliced into 1-inch pieces; 1 large onion, diced; 3 cloves garlic, minced; 4 medium Yukon Gold potatoes, cubed; 3 cups low-sodium beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 tsp dried thyme (or 4 sprigs fresh thyme); 2 bay leaves; 2 tbsp olive oil; Salt and pepper to taste

This One-Pot Slow Cooker Beef and Carrot Casserole is a hearty, comforting dish perfect for busy weeknights. Tender beef, sweet carrots, and savory herbs simmer together in a rich broth, creating a wholesome meal that’s easy to prepare and packed with flavor, all made in one pot.

Why You’ll Love This Recipe

This One-Pot Slow Cooker Beef and Carrot Casserole is a game-changer for anyone craving a warm, satisfying meal without the hassle. The slow cooker does all the heavy lifting, transforming simple ingredients into a flavorful, melt-in-your-mouth dish. The beef becomes incredibly tender, absorbing the rich, savory broth, while the carrots add a natural sweetness that balances the dish perfectly. It’s a family-friendly recipe that’s versatile enough for everyday dinners or special gatherings. Plus, the minimal prep and cleanup make it a stress-free option for busy schedules. Whether you’re a seasoned cook or a beginner, this recipe delivers consistent, delicious results with little effort.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
Cut Carrots Evenly: Uniform carrot pieces ensure even cooking and a consistent texture.
Deglaze the Pan: After browning, use a splash of broth to scrape up flavorful bits from the pan.
Layer Ingredients: Place heartier ingredients like beef and carrots at the bottom for even cooking.
Check Liquid Levels: Ensure there’s enough broth to prevent drying out during long cooking times.
Adjust Seasoning: Taste and adjust salt and pepper before serving, as slow cooking can mute flavors.
Use Fresh Herbs: Fresh thyme or rosemary elevates the dish’s aroma and taste.
Low and Slow: Cooking on low for 8 hours yields the most tender results.
Thicken the Broth: If desired, mix in a cornstarch slurry at the end for a thicker sauce.
Rest Before Serving: Let the casserole sit for 10 minutes to allow flavors to meld.

Yield: Serves 6

One-Pot Slow Cooker Beef and Carrot Casserole

Hearty beef and carrot casserole, slow-cooked to perfection, delivers rich flavors with minimal effort for cozy family dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes
1 lb carrots, peeled and sliced into 1-inch pieces
1 large onion, diced
3 cloves garlic, minced
4 medium Yukon Gold potatoes, cubed
3 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme (or 4 sprigs fresh thyme)
2 bay leaves
2 tbsp olive oil
Salt and pepper to taste

Instructions

Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a good sear and enhances flavor.
Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches, browning on all sides for about 5 minutes. Transfer to the slow cooker.
Deglaze the Pan: Pour a splash of beef broth into the skillet, scraping up browned bits. Pour this flavorful liquid into the slow cooker.
Add Aromatics: Place diced onion and minced garlic in the slow cooker, spreading them evenly over the beef for a balanced flavor base.
Layer Vegetables: Add carrots and potatoes to the slow cooker, arranging them around the beef to ensure even cooking.
Mix the Broth: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and thyme until smooth. Pour over the ingredients in the slow cooker.
Add Bay Leaves: Tuck bay leaves into the mixture, ensuring they’re submerged to infuse their earthy flavor.
Cook Low and Slow: Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and vegetables are soft.
Adjust Seasoning: Remove bay leaves, taste, and adjust salt and pepper as needed. Stir gently to combine flavors.
Serve Warm: Let the casserole rest for 10 minutes, then serve hot with crusty bread or a side salad for a complete meal.

Notes

For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the casserole 30 minutes before finishing.
Avoid lifting the lid during cooking to maintain consistent heat and prevent extended cooking time.
Fresh herbs can be added in the last hour for a brighter flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 557Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 125mgSodium 498mgCarbohydrates 35gFiber 6gSugar 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 cut is ideal for slow cooking, becoming tender and flavorful as it breaks down over time. Choose well-marbled pieces for the best results.
Carrots: Fresh, medium-sized carrots provide natural sweetness and a firm texture. Avoid baby carrots, as they can become mushy.
Onion and Garlic: These aromatics form the flavor base. Yellow onions are preferred for their balanced sweetness, and fresh garlic is more potent than powdered.
Beef Broth: Opt for low-sodium broth to control saltiness. Homemade broth adds extra depth if available.
Tomato Paste: Adds umami and a slight tang, enriching the dish’s flavor profile.
Thyme and Bay Leaves: These herbs complement beef beautifully. Fresh thyme is ideal, but dried works in a pinch.
Potatoes: Yukon Gold or red potatoes hold their shape well during long cooking.
Worcestershire Sauce: Enhances savory notes with a subtle tangy kick. A little goes a long way.
Salt and Pepper: Essential for seasoning, but add gradually and taste before serving.
Olive Oil: Used for browning the beef, adding a slight richness to the dish.

Variations and Substitutions

For a twist on the classic One-Pot Slow Cooker Beef and Carrot Casserole, try swapping beef chuck for stew meat or short ribs for a richer flavor. If carrots aren’t your favorite, parsnips or turnips make excellent substitutes, offering similar texture with a slightly different taste. For a low-carb option, replace potatoes with cauliflower florets or omit them entirely. To make it gluten-free, ensure your Worcestershire sauce is gluten-free, as some brands contain gluten. For a vegetarian version, use hearty mushrooms like portobello and vegetable broth, though cooking time may be reduced. Add red wine for a deeper flavor, or swap thyme for rosemary for a different herbal note. If you prefer a spicier kick, a pinch of red pepper flakes or smoked paprika can elevate the dish.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to maintain moisture.
Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on low heat to prevent overcooking the beef. Stir occasionally to ensure even heating.
Portioning: Divide into single-serving containers for easy meal prep or quick lunches.