Slow Cooker Sweet Potato Beef Stew

a ladle of sweet potato beef stew lifting out of the slow cooker.

Slow Cooker Sweet Potato Beef Stew

4.17 from 159 votes

This slow cooker sweet potato beef stew is made with sweet potatoes and chuck roast. It's an easy, comfort food that's healthy too! Throw everything in the crock pot so the veggies soften and the meat falls apart.

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Prep Time10

Cook Time10

Total Time10 10

Servings: people

Author: Molly Thompson

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

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