Slow-Cooked Beef and Veggies

Combine the ingredients for this slow cooker meal kit and store in the fridge. Pop it in your handy countertop appliance and you'll have a delicious dinner ready for you after work.

Beef and Veggies in a white bowl
Photo: Jacob Fox
Prep Time:
20 mins
Slow Cook Time:
8 hrs
Total Time:
8 hrs 20 mins
9 cups


  • 1 2.5-3 pound boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces

  • 2 carrots, cut into 1-inch pieces

  • 2 stalks celery, cut into 1-inch pieces

  • 1 medium onion, cut into thin wedges

  • 12 ounce tiny new potatoes

  • ¼ cup lemon juice

  • 2 tablespoon Dijon-style mustard

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup beef broth

  • ½ cup chopped fresh Italian parsley


  1. In a 2-gal. resealable plastic bag or airtight container combine first 10 ingredients (through pepper). Store in refrigerator up to 3 days.

  2. In a 4- to 6-qt. slow cooker combine meat mixture and broth. Cover and cook on low 8 to 10 hours. Remove and shred meat using two forks. If desired, coarsely mash potatoes. Stir shredded meat into vegetable mixture. Top servings with parsley.

Nutrition Facts (per serving)

408 Calories
22g Fat
15g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 408
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 130mg 43%
Sodium 704mg 31%
Total Carbohydrate 15g 5%
Total Sugars 3g
Protein 38g
Vitamin C 14.6mg 73%
Calcium 61mg 5%
Iron 4.4mg 24%
Potassium 814mg 17%
Fatty acids, total trans 1g
Folate, total 29.2mcg
Vitamin B-12 5.2mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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