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Slow-Cooked Beef with Creamy Mashed Potatoes Recipe

Slow-Cooked Beef with Creamy Mashed Potatoes Recipe

Slow-cooked beef with creamy mashed potatoes is the epitome of comfort food. Imagine tender, flavorful beef simmered to perfection, paired with rich, buttery mashed potatoes that melt in your mouth. This dish is perfect for a cozy weeknight dinner or a special gathering, bringing warmth and satisfaction to your table.

Why You’ll Love This Recipe

This slow-cooked beef with creamy mashed potatoes recipe is not only delicious but also simple to prepare. The slow-cooking process allows the beef to absorb all of the rich flavors, while the mashed potatoes provide the perfect creamy base. Enjoy the following benefits:

  • Comforting Flavors: Hearty and satisfying.
  • Easy Preparation: Set it and forget it with the slow cooker.
  • Perfect for Meal Prep: Great for leftovers or make-ahead meals.
  • Versatile Side Dish: Pair with various vegetables or salads.

Ingredients

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • Fresh herbs (such as parsley or thyme) for garnish

How to Make Slow-Cooked Beef with Creamy Mashed Potatoes

  1. In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet until browned on all sides, about 4-5 minutes per side. Transfer the beef to the slow cooker.
  2. Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until fragrant and slightly softened. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits.
  3. Stir in the dried thyme, then pour the mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.
  4. About 30 minutes before the beef is done, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain the potatoes and return them to the pot.
  5. Add the heavy cream and butter to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
  6. Once the beef is cooked, shred it with two forks, mixing it with the cooking juices. Serve the beef over a generous scoop of creamy mashed potatoes and garnish with fresh herbs.

Tips for the Best Results

  • For more depth of flavor, consider adding carrots and celery to the slow cooker with the beef.
  • If you prefer a thicker sauce, remove the beef once cooked, then whisk in a slurry of cornstarch and water to the broth and cook for an additional 15-20 minutes on high.
  • Always let the beef rest for a few minutes after cooking to keep it juicy.

Easy Variations

  • Swap the beef chuck for pork shoulder or chicken thighs for a different protein option.
  • For a twist, add a splash of red wine to the slow-cooking liquid for added richness.
  • Use different types of potatoes, like Yukon Golds, for a slightly sweeter mash.

What to Serve With It

  • Steamed green beans or broccoli for a pop of color and nutrition.
  • A crisp side salad with a tangy vinaigrette to balance the richness of the dish.
  • Crusty bread to soak up the delicious juices.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The beef may taste even better the next day as the flavors meld together.

Recipe Card

Slow-Cooked Beef with Creamy Mashed Potatoes
Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4-5 hours (high)
Total Time: 8 hours 20 minutes (low) or 4 hours 20 minutes (high)
Yield/Servings: 6 servings
Ingredients:

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • Fresh herbs for garnish

Instructions:

  1. In a large skillet, heat olive oil and sear the beef on all sides. Transfer to the slow cooker.
  2. Add onion and garlic to the skillet. Pour in beef broth and Worcestershire sauce, scraping the skillet. Pour over the beef.
  3. Cook on low for 8 hours or high for 4-5 hours until tender.
  4. Boil cubed potatoes until fork-tender, then drain and mash with cream and butter.
  5. Shred the beef and serve over mashed potatoes, garnished with fresh herbs.

Notes: Leftovers can be stored in the fridge for up to 3 days.

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