Description

This comforting Slow Cooked Beef and Dumplings recipe features tender chunks of seasoned chuck roast slow-cooked to perfection with hearty vegetables in a rich beef broth, topped with fluffy homemade dumplings. The savory, flavorful gravy and soft dumplings make this a perfect meal for chilly days or family gatherings, delivering classic homestyle goodness with minimal hands-on time.

Ingredients

Scale

Beef and Broth

3 tablespoons vegetable or canola oil
2 pounds chuck roast
Salt, pepper, garlic herb seasoning (be generous)
1 medium yellow onion, diced (about 1 cup)
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium beef broth

Vegetables

1 pound carrots, peeled and cut into 1-inch chunks
3 sticks celery, cut into 1-inch pieces
1 1/2 pounds small red or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces

Dumplings

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
2/3 cup milk

Thickening Slurry (optional)

1 heaping tablespoon cornstarch
2 tablespoons cold water

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Instructions

Sear the beef: Season the chuck roast generously with salt, pepper, and garlic herb seasoning on all sides. Heat a large skillet over medium-high heat and add the oil. When hot, brown the roast on all sides until a flavorful crust forms. 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 pour in 1/2 cup of beef broth to deglaze the pan, scraping up all the browned bits for extra flavor.
Prepare for slow cooking: Pour the onion mixture and remaining 3 1/2 cups of beef broth over the roast in the slow cooker. Cover and begin cooking on LOW.
Add vegetables halfway through: After 3-4 hours of slow cooking, add the carrots, celery, and potatoes around the beef in the slow cooker, then continue cooking.
Shred the beef: One hour before serving, remove the roast and shred it into bite-sized chunks—avoid shredding into thin strands. If difficult to shred, let it rest for 15 minutes before pulling apart. Optionally, mix the cornstarch with cold water to make a slurry and stir it into the slow cooker to thicken the gravy before adding the shredded beef back in.
Make and add dumplings: Combine flour, baking powder, and salt in a bowl. Cut in the butter until pea-sized crumbs form, then stir in the milk until just combined. Drop teaspoon-sized dumpling balls onto the surface of the stew—they should remain on top and not be stirred in.
Finish cooking on HIGH: Switch the slow cooker to HIGH and cook uncovered for 1 hour to allow the dumplings to rise and cook through. Do not lift the lid during this time so the steam stays trapped.
Serve: Once done, gently break up the dumpling layer. The gravy may be thin initially but will thicken as it cools and as dumplings absorb it. Let the stew rest uncovered for 5-10 minutes before serving.

Notes

You can use an oven if preferred: after searing roast, place it with broth and onion mixture in a covered Dutch oven at 300°F for 3 hours, add vegetables, and continue cooking for another 2-3 hours.
Keep the dumplings on the surface during slow cooking to ensure they puff up and remain fluffy.
If you prefer a thicker gravy, the cornstarch slurry is key before adding shredded beef back to the slow cooker.
Do not shred meat into fine strands, keep it chunky for the best texture.
Be generous with seasoning to build deep flavors in the gravy.
Resting the meat before shredding helps with easier handling and better texture.