Slow Cooked Beef with Mashed Potatoes, Carrots, and Green Beans

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Slow Cooked Beef with Mashed Potatoes, Carrots, and Green Beans

Description

This hearty slow-cooked beef dish is comfort food at its finest. Tender, juicy beef melts in your mouth after hours of slow cooking, infused with savory herbs and aromatics. Served alongside creamy mashed potatoes, tender carrots, and crisp green beans, it’s a complete meal that’s both nourishing and deeply satisfying. Perfect for cozy family dinners or meal prep that tastes like it’s been cooked all day.

Ingredients

For the Slow-Cooked Beef

  • 2 lbs (900 g) beef chuck roast, trimmed and cut into large chunks

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 cups beef broth

  • 1 cup red wine (optional, can substitute with more broth)

  • 2 tbsp tomato paste

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 2 bay leaves

  • Salt and black pepper, to taste

  • 2 tbsp all-purpose flour (optional, for thickening)

For the Mashed Potatoes

  • 2 lbs (900 g) potatoes, peeled and cubed

  • 1/2 cup milk (or cream for richer flavor)

  • 3 tbsp butter

  • Salt and pepper, to taste

  • Optional: 1-2 tbsp sour cream or cream cheese for extra creaminess

For the Vegetables

  • 4 large carrots, peeled and cut into chunks

  • 1 lb (450 g) green beans, trimmed

  • 1 tbsp butter

  • Salt and pepper, to taste

Instructions

1. Prepare the Beef

  1. Season beef chunks with salt and pepper.

  2. In a large skillet over medium-high heat, heat olive oil. Brown beef on all sides (about 3-4 minutes per side).

  3. Transfer beef to a slow cooker.

2. Build the Sauce

  1. In the same skillet, sauté onions until translucent (3-4 minutes). Add garlic and cook 1 more minute.

  2. Stir in tomato paste, then deglaze the pan with red wine (or broth), scraping up browned bits.

  3. Pour mixture over beef in slow cooker. Add beef broth, thyme, rosemary, and bay leaves.

3. Slow Cook

  • Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender and shreds easily.

  • Optional: 30 minutes before serving, remove beef and whisk 2 tbsp flour into the sauce to thicken.

4. Prepare Mashed Potatoes

  1. Boil potatoes in salted water until tender (15–20 minutes).

  2. Drain and mash with butter, milk, salt, and pepper. For extra richness, fold in sour cream or cream cheese.

5. Prepare Vegetables

  1. Steam or boil carrots and green beans until tender but still slightly crisp (7–10 minutes).

  2. Toss with butter, salt, and pepper.

6. Serve

  • Plate a generous portion of mashed potatoes, top with slow-cooked beef and sauce, and serve with carrots and green beans on the side.

Notes & Tips

  • Browning the beef adds extra flavor—don’t skip it.

  • Make ahead: The beef can be cooked a day ahead; flavors deepen overnight.

  • Thickening tip: If the sauce is thin, mix a teaspoon of cornstarch with water and stir in at the end, cooking for 10 minutes.

  • Vegetable alternatives: Swap green beans for peas or roasted Brussels sprouts for variety.

  • Slow cooker size: Use a 6-quart slow cooker to avoid overcrowding.

Servings

  • Serves 4–6 people

Nutritional Info (Approx. per serving, without optional cream)

  • Calories: 480 kcal

  • Protein: 35 g

  • Carbohydrates: 40 g

  • Fat: 18 g

  • Fiber: 6 g

  • Sodium: 550 mg

Health Benefits

  • Beef: Rich in protein, iron, and B vitamins for muscle and energy support.

  • Potatoes: Good source of potassium and vitamin C.

  • Carrots: High in beta-carotene for eye health.

  • Green beans: Provide fiber, vitamin K, and folate.

  • Overall: A balanced meal with protein, complex carbs, and vegetables, supporting heart, muscle, and digestive health.

Q&A

Q: Can I make this in the oven instead of a slow cooker?
A: Yes! Roast beef with sauce at 325°F (160°C) in a covered Dutch oven for 3–4 hours until tender.

Q: Can I freeze leftovers?
A: Absolutely! Freeze beef and sauce separately from mashed potatoes and vegetables for best texture.

Q: Can I use other cuts of beef?
A: Chuck roast is ideal for slow cooking. You can use brisket or short ribs for similar tenderness.

Q: Can this be made dairy-free?
A: Yes! Substitute milk with plant-based milk and skip butter or use a dairy-free alternative.

Q: How do I make the sauce richer?
A: Add a splash of cream or a knob of butter at the end, or reduce the sauce by simmering uncovered for 15–20 minutes.

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