Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Back to shopping list

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.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Read the critique

Ingredients

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.

Total 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.

Chef Feedback

Ask about the recipe and share how it turned out.

You asked

should stek be on top or below vegatables

Careme

Put the steak on top of the vegetables. Why: - vegetables on the bottom act like a rack - the beef cooks evenly and braises in the steam and liquid - it helps keep the meat from scorching on the bottom edges Good setup: - onions/carrots/mushrooms on bottom - steak on top - broth poured around, not just over one spot It doesn’t need to be fully submerged. Partial liquid is normal for slow cooker braising.

You asked

i do have cauliflower is rhat a bad idea?

Careme

Cauliflower is fine, but don’t add it at the start. Best way: - add it in the last 45–60 minutes on low - or last 20–30 minutes on high Why: - if it cooks all day, it’ll get very soft and can fall apart - added later, it stays more pleasant and not mushy How to use it: - cut into medium florets - nestle into the broth around the beef - season lightly with salt and pepper If you’re already serving bread instead of potatoes, cauliflower is actually a good add-in for extra bulk. Better than potatoes? - not as hearty - but totally good as an extra vegetable So: not a bad idea at all, just add it late.

You asked

lets gowith bread instead of potatoes. give me suggestions

Careme

Good idea. Bread works very well with this. Best bread options: - Crusty baguette - Sourdough - Rustic country loaf - Ciabatta Best uses: - Serve thick slices on the side for dipping into the broth - Toast slices and rub lightly with garlic - Make simple buttered toast for soaking up the sauce If you want it a little nicer: - Brush bread with olive oil - Toast in the oven at 400°F for 5–8 minutes - Sprinkle with a little salt and pepper - Optional: rub with a cut garlic clove after toasting My top pick: - sourdough or baguette They hold up well in the broth and feel the most like a pot-roast dinner swap.

You asked

could i put noodes in slow cooker

Careme

Not for the whole cook time. If you want noodles: - add them only near the end - usually the last 20–30 minutes on high, depending on the noodle type Better options: - cook noodles separately and serve the beef over them - or add cooked noodles at the end just to warm through Why not early: - they’ll get mushy - they can absorb too much broth - texture usually turns gummy in a long slow cook Best choices if adding to the slow cooker late: - egg noodles - wide pasta - broken spaghetti in a pinch If you do add dry noodles directly: - make sure there’s enough liquid - stir once or twice if possible - check early so they don’t overcook Best recommendation: cook noodles separately.

You asked

forgot potatoes what do ido

Careme

You can still make it without potatoes. Best options: - Just leave them out. - The dish will be a little more brothy, but still good. - Add extra carrots, onions, or mushrooms instead. - Easy swap with what you already have. - Serve it over rice, pasta, or bread if you have any. - That helps replace the starch. - Add another sturdy vegetable if available: - parsnips - rutabaga - turnips - sweet potatoes If it’s already cooking: - no problem, just continue as planned - if the broth seems thin near the end, cook uncovered for a bit or mash some carrots into the liquid to thicken slightly If you want, I can also tell you how to adjust the liquid and seasoning specifically for no-potato version.

Recipe score: 7/10

Admin

Planned by Careme.