Description
This Slow Cooked Beef and Dumplings recipe offers a hearty and comforting meal perfect for a cozy family dinner. Tender chuck roast is seared and slowly cooked with aromatic onions, tomato paste, Worcestershire sauce, and beef broth, then combined with hearty vegetables and fluffy drop dumplings that rise beautifully in the slow cooker. The rich, flavorful gravy binds the dish together, delivering warmth and satisfaction with every bite.
Ingredients
Scale
Beef and Broth
- 3 tablespoons vegetable or canola oil
- 2 pounds chuck roast
- Salt, pepper, garlic herb seasoning (to taste)
- 1 medium yellow onion, diced (about 1 cup)
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth (low-sodium preferred)
Vegetables
- 1 pound carrots, peeled and cut into 1-inch chunks
- 3 sticks celery, cut into 1-inch pieces
- 1½ pounds small red or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Dumplings
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- ⅔ cup milk
Optional Thickener
- 1 heaping tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Season and Sear the Beef: Generously season the chuck roast all over with salt, pepper, and garlic herb seasoning to build flavor. Heat a large skillet over medium-high heat, add the vegetable oil, and brown the roast on all sides until a rich crust forms. Transfer the seared roast to the slow cooker.
- Sauté Onions and Deglaze: In the same skillet, cook the diced onions over medium heat until softened, about 6-8 minutes. Stir in tomato paste, Worcestershire sauce, and ½ cup beef broth, scraping the skillet to release the flavorful browned bits for a delicious base.
- Combine and Slow Cook: Pour the onion mixture and remaining 3½ cups of beef broth over the roast in the slow cooker. Cover and cook on LOW for 6-8 hours total, creating tender, flavorful meat.
- Add Vegetables: After 3-4 hours of cooking, add the chopped carrots, celery, and potatoes around the roast in the slow cooker, allowing them to cook slowly and absorb the flavors.
- Shred the Meat and Thicken Gravy: About an hour before serving, remove the roast and shred it into bite-sized chunks—not finely shredded. If difficult to shred, let it rest for 15 minutes. If preferred, mix cornstarch with cold water to form a slurry and stir gently into the gravy before returning the beef to the slow cooker.
- Prepare Dumplings: In a medium bowl, combine flour, baking powder, and salt. Cut in the butter until pea-sized crumbs form, then stir in milk just until combined. Drop teaspoon-sized spoonfuls of dough onto the surface of the stew in the slow cooker without stirring them in.
- Finish Cooking on High: Switch the slow cooker to HIGH for the final hour to cook the dumplings thoroughly, allowing them to rise fluffy and light. Keep the lid closed during this time to retain steam.
- Serve: Once dumplings are cooked, open the lid and gently break the dumpling layer apart. The gravy may be thin initially but will thicken as it cools and sits. Let the stew rest uncovered for 5-10 minutes before serving for optimal texture and flavor.
Notes
- Note 1: Use a chuck roast for best tenderness with slow cooking.
- Note 2: Leaving potato skins on adds texture and nutrition.
- Note 3: Use all-purpose flour for the dumplings for the best rise and texture.
- Note 4: Searing the beef locks in flavor and juices for a richer stew.
- Note 5: Adding vegetables midway prevents them from overcooking.
- Note 6: Do not lift the lid or stir during the last hour to ensure dumplings rise properly.
