Crockpot Beef or Chicken Dinner
A hands-off, flavorful crockpot meal featuring tender beef or chicken, ideal for busy weeknights.
Ingredients
Key Ingredients
- 2-3 lb beef chuck roast or bone-in chicken thighs Pork shoulder can be used for pulled pork.
- 2 cups low-sodium beef or chicken broth Or use water + bouillon.
- 1 large onion, sliced
- 3 cloves garlic, minced
- 3 medium carrots, chopped into chunks
- 3 medium potatoes, quartered Or use baby potatoes.
- 2 tbsp tomato paste Or 1 can diced tomatoes (optional for more richness).
- 1-2 tsp dried herbs Thyme, rosemary, or Italian seasoning.
- to taste Salt and freshly ground black pepper
- 1-2 tbsp cornstarch or arrowroot For thickening, optional.
- Fresh parsley or cilantro for garnish
Instructions
Preparation
- Trim excess fat from the meat and season generously with salt and pepper.
- (Optional) Heat a skillet over medium-high heat. Brown the meat 2–3 minutes per side for color and extra flavor. Transfer to the crockpot.
- Place chopped carrots and potatoes in the bottom of the crockpot to protect them from direct heat.
- Add sliced onion and minced garlic on top of the vegetables.
- Nestle the meat on top of the vegetables. Pour in broth and add tomato paste or diced tomatoes if using.
- Sprinkle dried herbs and an extra grind of pepper. Do not overfill, leave a little headspace.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Check for tenderness: meat should easily pull apart with a fork.
- If you want a thicker sauce, remove 1/2 cup of cooking liquid into a bowl, whisk in cornstarch, then stir back into the crockpot and cook on HIGH for 10–15 minutes until thickened.
- Stir in delicate greens or peas in the last 10–15 minutes. Taste and adjust salt and acidity with a squeeze of lemon or splash of vinegar.
Notes
For vegetarian options, replace meat with canned beans and use vegetable broth. Creamy sauces can be made by stirring in cream or sour cream at the end.