I make this slow cooker beef and herbed potatoes whenever I need a no-fuss, comforting one-pot dinner that feeds a crowd and smells like home. Tender braised beef, garlic-scented onions, and little halved baby potatoes simmered with thyme and rosemary — it’s an easy weeknight winner that doubles as reheatable leftovers for lunches or an effortless Sunday dinner.

Why you’ll love this dish

This recipe is the kind of slow-cooker meal that does the heavy lifting for you. Browned stew meat builds deep, savory flavor, and the slow, gentle cooking turns inexpensive cuts into fork-tender beef while the potatoes soak up the broth and herbs. It’s budget-friendly, low-effort, and excellent for busy families or anyone who likes hands-off cooking with reliably delicious results.

“Family-pleasing and simple — the beef fell apart and the potatoes tasted like they’d been roasted.” — a dinner-night fan

What makes it particularly useful:

Great for busy evenings because it’s mostly hands-off.
Uses common pantry herbs (thyme and rosemary) that pair perfectly with beef.
Easily scaled up for company or cut down for two.
Minimal cleanup — your slow cooker does most of the work.

The cooking process explained

Before you start, here’s the quick flow so you know what to expect: brown the beef in a skillet to develop flavor, move it to the slow cooker, add aromatics (onion, garlic), halved baby potatoes, herbs, and beef broth, then let everything braise on low for 6–8 hours until tender. No fancy techniques — just layering flavors and slow heat for meltingly tender results.

Gather these items

2 pounds beef stew meat (chuck or similar, cut into 1–1.5 inch pieces)
1 pound baby potatoes, halved (Yukon Gold or red potatoes work best)
1 onion, chopped (yellow or sweet)
4 cloves garlic, minced
2 cups beef broth (low-sodium if preferred)
2 tablespoons olive oil (for browning)
1 tablespoon dried thyme
1 tablespoon dried rosemary
Salt and pepper to taste

Substitutions and notes:

Fresh herbs: use 1 tablespoon each dried = about 3 tablespoons fresh, chopped.
If you don’t have stew meat, cut a boneless chuck roast into chunks.
For a gluten-free sauce, ensure your beef broth is certified GF.
Add carrots or pearl onions for more vegetables; add them at the start so they become tender.

Step-by-step instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat.
Season the stew meat with salt and pepper. Brown the pieces in batches so they sear rather than steam. Remove and set aside.
Put the browned beef into the slow cooker.
Add the chopped onion, minced garlic, and halved baby potatoes to the slow cooker.
Pour 2 cups beef broth over the meat and vegetables. Sprinkle in 1 tablespoon dried thyme and 1 tablespoon dried rosemary. Add salt and pepper to taste.
Stir gently to combine and distribute the herbs. Cover the slow cooker.
Cook on low for 6–8 hours, or until the beef is fork-tender and the potatoes are cooked through. If you’re short on time, cook on high for 3–4 hours but check tenderness earlier.
Taste and adjust seasoning before serving.

Best ways to enjoy it

Ladle into bowls and spoon some cooking liquid over the top for a simple, stew-like presentation.
Serve with a bright green salad or steamed green beans to balance the richness.
Toasted crusty bread or buttered noodles are excellent for sopping up the broth.
For a heartier plate, add roasted root vegetables or a dollop of grainy mustard at the table.

Storage and reheating tips

Refrigerate leftovers within 2 hours in an airtight container. They keep well for 3–4 days.
To reheat: warm on the stovetop over medium-low until piping hot, or microwave in 1-minute bursts, stirring between intervals, until 165°F (74°C).
To freeze: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
If the sauce thickens when chilled, loosen with a splash of beef broth or water when reheating.

Pro chef tips

Don’t overcrowd the skillet when browning — sear in batches for better caramelization and flavor.
Trim excess fat but leave a little; it adds flavor and richness to the braise.
If you prefer a thicker gravy, remove some cooking liquid, whisk 1–2 tablespoons cornstarch into cold water, then stir back into the slow cooker and cook on high for 15–30 minutes to thicken.
Test potatoes for doneness by piercing the largest piece with a fork — it should slide in easily.
Use low heat and long time for the most tender results; tougher cuts become silky with longer braising.

Creative twists

Mediterranean spin: swap rosemary for oregano, add a can of diced tomatoes, and finish with a squeeze of lemon.
Rustic Irish-style: add a bottle of dark beer (in place of half the broth) and a couple of bay leaves.
Make it spicy: add a chopped jalapeño or 1/2 teaspoon red pepper flakes with the garlic.
Vegetarian swap: use large portobello mushrooms or seitan and vegetable broth; cook times will be shorter (4–5 hours on low).
Make it cheesy: stir in grated Parmesan or a spoonful of crème fraîche just before serving for richness.

Helpful answers

Q: Can I skip browning the beef?
A: Yes, but browning adds Maillard flavor that deepens the final taste. If you skip it, the dish will still cook but won’t have as rich a crust-forward flavor.

Q: How do I prevent potatoes from becoming mushy?
A: Use baby potatoes or waxy varieties and halve them evenly. Don’t overcook — check doneness around the 6-hour mark. If using larger potatoes, add them later in the cooking time (after 3–4 hours).

Q: Is this safe to leave in the slow cooker all day?
A: Yes, if you follow manufacturer guidelines. Cook on low (keeps temperature safe) and ensure the slow cooker is on a level, heatproof surface. Refrigerate leftovers within 2 hours of serving.

Q: Can I thicken the sauce without cornstarch?
A: Yes — reduce the liquid by removing the lid and cooking on high for 30–60 minutes, or whisk a tablespoon of flour with cold broth and stir in, then simmer until thickened.

Q: What cut of beef works best?
A: Chuck roast or stew meat from the shoulder is ideal because the connective tissue breaks down during slow cooking, producing tender, flavorful meat.

Conclusion

For more slow-cooker potato ideas that echo the garlic-herb flavors in this recipe, check out Perfect Garlic Herb Slow Cooker Roast Potatoes – Dizzy Busy and …. If you want a full pot-roast approach with similar seasoning and technique, try this Slow Cooker Garlic Herb Pot Roast – The Whole Cook for inspiration and variations on braised beef.