This slow cooker sweet potato beef stew is an easy, comfort food that’s healthy too! Cook the sweet potatoes and chuck roast low and slow until the meat falls apart with a fork in the savory broth. This crock pot meal will become a new favorite!
When I think of fall recipes, my mind instantly goes to a warm, hearty bowl of beef stew. My mom would make it when we were growing up and it reminds me of family and warmth. Every time I take a bite of this sweet potato beef stew that’s what I think of!
I’ve tested recipes for beef stew a few times, and this time I got it just right. I think a lot of it has to do with the meat you get! You want to make sure you get a meat that’s going to fall apart and shred easily.
A chuck roast is perfect for the crock pot and yields a tender, delicious piece of meat, just like this slow cooker pork roast. Larger cuts of meat are idea for this cooking method because cooking them low and slow makes them so tender.
Ingredients You Need
Here are the simple ingredients for this beef and sweet potato stew. Jump to the recipe card for exact measurements.
- Chuck roast: the collaged in this tough cut of beef renders and cooks slowly until it falls apart.
- Mushrooms: I used button mushrooms but any will work.
- Onion: yellow or white onion work.
- Carrots: cut them on the thicker side so they don’t get mushy.
- Celery: 3 stalks or more.
- Sweet potatoes: you need about 2 medium potatoes. I prefer to peel mine and cut them into large chunks.
- Beef broth: beef stock or broth works.
- Fresh herbs: rosemary and thyme add the perfect flavors.
- Worcestershire sauce: coconut aminos works too!
Love chuck roast? Try Instant Pot pot roast, Mexican shredded beef, Birria beef, or Korean beef tacos next.
How to Make Sweet Potato Beef Stew
Here are the simple steps, with photos, to make this slow cooker beef stew. Skip to the recipe card for the printable version.
Step 1. Sear the Roast. Cook the chuck roast in a skillet over high heat for 3-4 minutes on each side, until it forms a golden crust.
Step 2. Add to Slow Cooker. Add everything to the slow cooker and place the seared beef on top.
Step 3. Cook. Slow cook on low for 8-10 hours, until the veggies are soft and the beef easily falls apart with a fork.
Step 4. Shred. Use two forks to shred the beef. Stir everything together and serve warm.
How to Store
This sweet potato beef stew can be kept in an air tight container in the refrigerator for up to one week. You can also freeze it for up to 3 months! To thaw, place back in the slow cooker on medium heat to melt and warm.
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Slow Cooker Sweet Potato Beef Stew
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Ingredients
- 2.5 pounds chuck roast
- 2 tablespoons olive oil or coconut oil
- Salt and pepper to taste
- 8 ounces Bella mushrooms sliced
- 1 medium yellow onion sliced
- 4 medium carrots peeled and sliced
- 3 celery stalks cut into 1 inch pieces
- 2 medium sweet potatoes peeled and cut into 1 inch cubes
- 1 1/4 cups beef broth or bone broth
- 1 Tablespoon Worcestershire or coconut aminos
- 1 Tablespoon fresh chopped thyme (2 teaspoons dried)
- 1 Tablespoon fresh chopped rosemary (2 teaspoons dried)
Instructions
- Season the cuck roast with salt and pepper. Heat the olive oil in a saucepan over high heat. Sear on both sides for 2-3 minutes, until it forms a golden brown crust. Transfer to the slow cooker.2.5 pounds chuck roast, 2 tablespoons olive oil or coconut oil, Salt and pepper to taste
- Add the mushrooms, onion, carrots, celery and sweet potatoes. Pour the broth and Worcestershire sauce on top then add the herbs.8 ounces Bella mushrooms, 1 medium yellow onion, 4 medium carrots, 3 celery stalks, 2 medium sweet potatoes, 1 1/4 cups beef broth or bone broth, 1 Tablespoon Worcestershire, 1 Tablespoon fresh chopped thyme, 1 Tablespoon fresh chopped rosemary
- Slow cook on low for 8-10 hours, until the beef easily falls apart with a fork. Shred the beef with two forks and stir everything together.
- Serve immediately. Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So sad! What band I do wrong!? I used a brisket and maybe that is what’s wrong… it’s so tough! Can’t cut meat… isn’t falling apart like I hoped 🙁 any thoughts?
Many thanks!
Hey Stephanie! Yes, the brisket is likely the issue. This recipe calls for chuck roast, which is a different cut of meat. Did you cook it on low for about 10 hours?
This Beef Stew recipe is so good! It’s comfort food for me even though it’s healthy. It has been in our monthly rotation since December and I just finished making it even though it’s 100degrees outside today! Thanks Molly!
Is the broth amount enough? It doesn’t cover everything. Thank you
Hey! Yes this is enough. The beef renders and all of the juices are enough by the time the cooking is done. Thanks!
What if I want to just use the oven?
Hey there! I haven’t tested this one in the oven, so I can’t say for sure!
Only 1 1/3 liquid??
Another delicious recipe! I made this in the Instant Pot last night and it turned out perfectly (approximately 2 lb roast, so 47 min cook time and 10 min natural release). My husband kept saying “this is sooo good”! We’re getting ready to move and I already packed up my spices, so I doubled the W sauce and seasoned with just salt and pepper. I only had 1 sweet potato and 1 carrot left, so I added a handful of little white taters that were languishing in my tater basket. Sometimes you just gotta get creative! ; ) I served it over rice (yes, it was the last of my rice, too) and now we have wonderful leftovers for two more nights before we load the U-Haul and head south before the snow hits. Yes, we are SUNbirds and we travel with our faithful Instant Pot. : )
This is absolutely delicious!!!! I love the flavor the sweet potato adds. Can you post an instant pot version too?
Thank you Molly!! 🙂
So glad you like it!! I have a similar instant pot version:) https://whatmollymade.com/instant-pot-pot-roast-and-potatoes/ You could use this recipe or use the ingredients from the slow cooker one and use these cook times.
How many servings does this make?
It serves about 6!
Does the sweet potato get mushy?