Slow Cooker Pot Roast with Stew Meat | Easy Healthy Comfort Food Recipe
Cozy Slow Cooker Pot Roast (Using Stew Meat!)
There’s something about walking in the door and smelling dinner already done — especially on a busy day. This slow cooker pot roast has all the cozy Sunday-supper flavor, but with one smart shortcut: instead of a whole roast, I use stew meat. It cooks faster, so you still get that fork-tender beef and rich gravy, without babysitting the oven for hours.
This is one of those recipes that feels like comfort food, but it’s still macro-friendly and packed with protein. Pair it with a side of greens, and you’ve got a balanced, hearty meal that practically cooks itself.
Note: This version is not gluten-free because of the onion soup and gravy packets. If you need it gluten-free, look for GF onion soup mix and gravy packets (many stores now carry them) or make your own seasoning blend with beef bouillon, cornstarch, and dried onion.🛒 Ingredients
1½ lbs beef stew meat, cut into 1–1½ inch chunks
3–4 small potatoes, cubed (Yukon or red hold up best)
4–5 carrots, peeled and sliced into thick rounds
2–3 celery stalks, chopped
1 yellow onion, cut into chunks
3-4 cloves garlic, minced
2 tbsp tomato paste
1 packet Lipton onion soup mix
1 packet brown gravy mix
2 cups low-sodium beef broth
1 tsp soy sauce
½ tsp vinegar (apple cider or red wine)
1 tsp honey or brown sugar (optional but adds nice balance)
1 tsp black pepper
Optional: 1 tsp dried thyme or Italian seasoning, 1 bay leaf
Instructions
Optional sear: For that rich, beefy flavor, brown the stew meat in a hot skillet with a drizzle of olive oil for 4–5 minutes. (If you’re short on time, you can skip this — it’ll still be delicious!)
Load the slow cooker: Add potatoes, carrots, celery, onion, and garlic. Place the beef on top.
Make the sauce: In a small bowl, whisk together tomato paste, onion soup mix, gravy mix, broth, soy sauce, vinegar, honey, pepper, and thyme. Pour over everything.
Cook: Cover and cook on LOW for 6–7 hours (or HIGH for 4–6 hours) until the beef is fork-tender. (I cooked on high for four hours, then let it cook a bit longer until the meat was very tender!)
Thicken the gravy (optional): Mix 1 tbsp cornstarch + 1 tbsp cold water, stir it into the slow cooker, and cook on HIGH for 15–20 minutes until thickened.
Serve: Spoon into bowls and top with fresh parsley. (optional)
Macros (approx per 1 of 5 servings)
Calories: ~400
Protein: 38 g
Carbs: 28 g
Fat: 12 g
Tips for Success
Cook it long enough. Stew meat needs time for the connective tissue to break down… 6–8 hours on low is the sweet spot.
More carrots = better flavor. They add a natural sweetness and extra fiber to the dish.
Don’t worry if the veggies get soft. They’ll melt into the gravy for that true pot roast flavor.
Make it a meal: Pair with a simple salad or roasted Brussels sprouts for a balanced dinner.
Why I Love This Recipe
This one’s for the nights when you want real food, not takeout. It’s warm, savory, and reminds me that comfort food can absolutely fit into a healthy lifestyle. Plus, leftovers taste even better the next day.
If you make it, tag me on Instagram — I love seeing your versions of these “live your best midlife” recipes!
Want more easy, weeknight meals? Grab my Empty Nester Weeknight meal guide HERE!
