Slow Cooker Herb-Braised Chuck Steak with Potatoes, Carrots, and Mushrooms
A classic slow cooker chuck steak supper with March-friendly Washington produce: carrots, onions, mushrooms, and potatoes in a savory herb broth. It’s comforting and distinct from the seared steak dinner you passed on because this one is braised until tender and spoonable.
Back to full listIngredients
- Choice Beef Chuck Roast 1.5 lb 6.99
- Carrots 1 lb 1.29
- Jumbo Yellow Onions 1 lb 0.99
- Kroger® Gold Potatoes 1 lb from bag 4.99
- Kroger® Whole Baby Bella Mushrooms 8 oz 3.19
- Garlic 4 cloves 0.69
- Kroger® Fat Free Beef Broth 2 cups 1.59
- Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
- Simple Truth Organic® Thyme 1 teaspoon chopped 2.49
- olive oil 1 tablespoon
- Worcestershire sauce 1 tablespoon
- salt to taste
- black pepper to taste
- Chateau Ste. Michelle Cabernet Sauvignon Washington Red Wine 1 bottle (750 ml) 9.99
Instructions
- Cut the 1.5 lb chuck roast into 2 large pieces if needed to fit your slow cooker. Season well with salt and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the beef 3 to 4 minutes per side, then transfer to the slow cooker.
- Peel the 1 lb carrots and cut into large chunks. Cut 1 lb onions into wedges. Halve or quarter 1 lb gold potatoes. Add all to the slow cooker along with the 8 oz mushrooms and 4 smashed garlic cloves.
- Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce. Add the chopped rosemary and thyme.
- Cover and cook on low for 7 hours, until the beef is fork-tender and the vegetables are soft but intact.
- Taste the broth and adjust salt and pepper. If you want a slightly thicker sauce, remove the lid for the last 20 minutes or mash a few potatoes into the broth.
- To serve, spoon vegetables into shallow bowls, top with chunks of the beef, and ladle the broth over everything.
Cook time: 7 hours 20 minutes
Estimated cost: $15-18
Health notes: High in protein and iron, hearty and filling, with a balanced amount of vegetables. Richer meal due to the beef, but mostly whole-food ingredients.
Drink pairing: Cabernet Sauvignon or Syrah
Wine picks:
- Chateau Ste. Michelle Cabernet Sauvignon Washington Red Wine 9.99 1 bottle (750 ml)
- Columbia Crest Grand Estates Syrah Washington Red Wine 7.99 1 bottle (750 ml)
Why it works: For Slow Cooker Herb-Braised Chuck Steak with Potatoes, Carrots, and Mushrooms, I’d go with a red that can handle slow-braised beef and earthy mushrooms without overwhelming the meal. Since this is a cozy, mid-range comfort dinner for 2, one 750 ml bottle is the right size and price point. My top pick is Chateau Ste. Michelle Cabernet Sauvignon: Washington-grown, balanced, and polished enough for braised beef while staying affordable. As a second option, Columbia Crest Grand Estates Syrah is excellent if you want a slightly more peppery, savory match that plays especially well with rosemary, thyme, and mushrooms.