Slow Cooker Beef and Potatoes


Sometimes simple is better.  There are days when you just want to know for sure that dinner will be ready when you are ready for it, that it will be filling, wholesome and packed with flavor. This recipe is for those days.

Some may poke fun at me for this, especially after all the grief I’ve given Sandra Lee for her use of shortcuts in the past. If that’s the case, so be it, but this recipe predates Aunt Sandy and her wanton destruction of the culinary arts. My mother made something like this as did my wife’s mother and I’m sure just about every family cookbook has a similar recipe nestled in its well worn pages somewhere.  This recipe is a combination of recipes from my wife’s family and mine.  There may be seasoning packets involved, but I consider Lipton Onion Soup mix to be a seasoning like any other available at the market and several of you on twitter agreed, so let’s just say that this meal is well seasoned and move on.

The end result is a roast that’s fall-apart-on-the-fork tender with flavors of the broth and seasonings infusing meat and potatoes alike.  It’s a deep, rich and hearty dish that smells of home in times gone by, when the scent of dinner could be found just after lunch and Donna Reed was still the role model for many housewives. It’s just soul satisfying in a way that’s difficult to describe but wonderful to experience, even if it does break four of my normal cardianl rules of cooking.

Give it a try the next time the weather turns chill or drizzly.  You’ll be happy you did.

Slow Cooker Beef and Potatoes
  • 8 medium sized potatoes, cleaned and cut in 2-inch pieces
  • 4 carrots, cut in bite-sized pieces
  • 32 oz. beef broth
  • 2 packets onion soup mix (whichever variety you prefer)
  • 1 - 3.5 lb beef roast (whatever variety you happen to have lying about, I used a top round)
  • 6 cloves garlic, minced
  • 1 tbsp adobo seasoning
  • 1 tbsp Worcestershire sauce
  • 5 or 6 grinds black pepper
  1. Season beef well with salt and pepper. Brown all sides in a large skillet over medium heat. Set aside.
  2. Place all remaining ingredients in slow cooker. Top with beef and juices from skillet. Cook on low for 8 hours or on high for 4-5 hours.
  3. Taste for seasoning, serve and enjoy.

What I would have done Differently had I thought of it at the time:

Pretty much nothing.  This is a dish that gets the “kitchen sink” treatment.  Basically, anything you’ve got lying about that looks like it would be good in a stew is a candidate for recipes like this one. Just have fun with it!

Links to other recipes like this:

What about your family?  Do you have a recipe like this one?  If so, let me know in the comments, I’d love to hear about them.

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  1. Margaret says

    My mom used to make this (or at least something very similar, I think she added a bit of brandy) for my family before my brother and I moved away. It was AWESOME! And, after dinner, you can just keep it in the crock pot and eat off it for a while (though it usually doesn’t last past 12 hours)

  2. Daniel Grant Somers says

    I cook this at least once a week for my family,,,,its a staple in our house, and very inexpensive if you shop while roasts are on sale at our local Kroger’s. But one thing I learned years ago from my grandma, make sure to ago a little Cabernet, and top my roast with fresh rosemary and thyme , I just happen to grow in my garden. But the key is on my dutch oven after everything is put in, I top the bottom half of the dutch oven with aluminum foil, then I put on the top half of the dutch oven for a really tight fit!!! AND THE KEY IS NO PEEKING FOR 3 HOURS @ 350, TRUST ME IT WORKS PERFECT EVERY SINGLE TIME WITH A 4 LB ROAST!! .My family has a meal to sit around the table, and almost everyone gets lunch tomorrow,,,,I say almost, I’m disabled and in a wheelchair, I stay home and I get a lunch for sure and I make the LUNCHES!!! TO THE COOK, GOES THE SPOILS!!


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