Description
This Slow Cooked Beef and Dumplings recipe offers a hearty, comforting meal with tender chuck roast, flavorful vegetables, and fluffy homemade dumplings all slow-cooked to perfection. The beef is first seared to lock in juices, then slow-cooked with a rich broth, tomato paste, and Worcestershire sauce, while the dumplings steam on top in the final hour, absorbing the savory flavors and creating a warm, satisfying dish ideal for cozy dinners.
Ingredients
Scale
For the Beef and Stew
- 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 low-sodium beef broth
- 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
- 1 heaping tablespoon cornstarch (optional, for thicker gravy)
For the Dumplings
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- ⅔ cup milk
Instructions
- Sear the beef: Season the chuck roast generously with salt, pepper, and garlic herb seasoning. Heat a large skillet over medium-high heat, add the oil, and brown the roast on all sides to develop a flavorful crust. Transfer the seared roast to the slow cooker.
- Sauté and deglaze: In the same skillet, sauté the diced onion over medium heat until softened, about 6-8 minutes. Stir in the tomato paste and Worcestershire sauce, then add ½ cup of the beef broth to deglaze the pan, scraping up browned bits for extra flavor. Pour this mixture over the roast in the slow cooker.
- Start slow cooking: Add the remaining beef broth to the slow cooker. Cover and cook on LOW for 3 to 4 hours initially.
- Add vegetables: After 3-4 hours of cooking, add the carrots, celery, and potatoes around the roast in the slow cooker. Continue cooking on LOW for another 2-3 hours, allowing the vegetables to become tender.
- Shred the beef: One hour before serving, remove the roast from the slow cooker and shred it into bite-sized chunks (avoid shredding into tiny strands). If the beef is difficult to shred, let it rest for 15 minutes before shredding. Return shredded beef to the slow cooker. If you prefer thicker gravy, stir in a slurry made from 1 heaping tablespoon cornstarch mixed with 2 tablespoons cold water into the broth, stirring carefully to combine.
- Prepare dumplings: In a medium bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles pea-sized crumbs. Stir in milk until just combined to form a dough. Drop teaspoon-sized balls of dumpling dough onto the surface of the stew—do not stir them in.
- Finish cooking on HIGH: Switch the slow cooker to HIGH and cook uncovered for the final hour. Keep the lid closed during this time to trap steam, which allows the dumplings to rise and stay fluffy.
- Serve: When dumplings are cooked through, gently break them apart slightly to serve. The gravy may be thin initially but will thicken as it cools. Let the stew rest uncovered for 5-10 minutes before serving.
Notes
- Note 1: Chuck roast is ideal for slow cooking because it becomes tender and flavorful over long cooking times.
- Note 2: Leaving potatoes unpeeled adds texture and nutrients, and Yukon Gold or red potatoes hold their shape well during slow cooking.
- Note 3: Use all-purpose flour for the dumplings; self-rising flour is not recommended because baking powder is added separately.
- Note 4: Searing the beef before slow cooking helps seal in juices and adds flavor to the gravy.
- Note 5: Adding vegetables halfway through cooking prevents them from becoming overly soft and mushy.
- Note 6: Avoid lifting the lid during the final hour of cooking to ensure the dumplings steam properly and rise fluffy.
- Oven Method: This recipe can also be cooked in a 325°F (163°C) oven in a heavy Dutch oven covered with a lid. Follow the slow cooker time equivalents accordingly, adding vegetables after halfway through cooking, and bake dumplings on top for the last 20-30 minutes.
