Slow-Cooker Chuck and Veggies

Name: Slow-Cooker Chuck and Veggies
Prep time: 15 min
Cook time: 1 h
Yield: 2
Cuisine: Comfort Food
Ingredients: lean chuck roast 8.00 oz boneless lean chuck roast trim any visible fat; frozen pepper stir-fry 8.00 oz; white (button) mushrooms 8.00 oz whole mushrooms; fresh green beans 5.00 oz trimmed; about 1 1/4 cups total; red wine 0.25 cup dry red wine; bay leaves 1.00 dried bay leaf; instant coffee granules 1.00 tsp; Worcestershire sauce 1.00 tsp; black pepper 0.25 tsp; salt 0.25 tsp

15 min prep time

4 1/2-9 hr cook time

2servings

Jump to recipe

Save Recipe

Recipe by Nancy Hughes Source Designed for One! Photo by Mittera

How to Make Slow-Cooker Chuck and Veggies

Throw these ingredients in a slow-cooker in the morning, and come home to a rich, savory dinner full of veggies. Serve on its own for a low-carb dinner, or add egg noodles for a heartier dinner. This recipe comes from the cookbook Designed for One!

15 min prep time

4 1/2-9 hr cook time

2servings

1 1/2 cups beef and veggie mixture

Print Recipe >

Step-By-Step Instructions:

Combine all the ingredients, except the salt, in a 3 1/2-4 quart slow cooker. Cover and cook on high setting for 4 1/2 hours or on low setting for 9 hours or until beef is very tender. Gently stir in the salt.
Remove the beef and vegetables with a slotted spoon and place in 2 shallow bowls.
Pour the liquid in the slow cooker into a medium skillet. Bring to a boil over medium-high heat and cook 1 1/2 minutes or until the liquid reduces to 1/4 cup. Spoon evenly over the beef and vegetables. Remove bay leaf before serving.

High in Fiber Comfort Food Cooking for 1 or 2 Dinner Lunch Main Dish One Pot Quick & Easy Slow Cooker

Nutrition facts

2 Servings

Serving Size
1 1/2 cups beef and veggie mixture

Amount per serving Calories 215

Total Fat 5g
- Saturated Fat 1.5g
- Trans Fats 0g
Cholesterol 45mg
Sodium 380mg
Total Carbohydrate 17g
- Dietary Fiber 5g
- Total Sugars 9g
Protein 26g
Potassium 910mg
Phosphorous 335mg

Ingredients

boneless lean chuck roast (trim any visible fat)

8 oz

frozen pepper stir-fry

8 oz

whole mushrooms

8 oz

fresh green beans (trimmed, about 1 1/4 cups total)

5 oz

dry red wine

1/4 cup

dried bay leaf

instant coffee granules

1 tsp

Worcestershire sauce

1 tsp

black pepper

1/4 tsp

salt

1/4 tsp

Reviews & Ratings

Write a Review

Showing 3 of 3 Results

Lisa

12/13/2024

Super easy

I didn’t have any coffee so I left it out but otherwise stayed with the recipe. Rather than thickening the juice we added a little water and had stew served with crusty bread. It was very good and ready when I got home from work.

Yes, I recommend

01/31/2021

Not recommended

I did not care for the taste--it may have been the instant coffee, but it was very bitter. I used the high setting. While the meat was tender, the peppers were overdone, and the green beans were crunchy. If I do try this again, I will probably switch the peppers with onions and blanch the green beans. I will also leave the coffee out.

No, I don’t recommend

11/25/2019

My initial attempt at this recipe was only partially successful. It was filling and tasted OK, but the 9 hours kind of caused the vegetables to lose color and integrity. It's possible that the author was counting on the frozen nature of the stir fry to avoid this (which I ended up mostly defrosting) as well as maybe blanching the beans? But they were definitely not attractively colored as in the picture. It's also possible that using high heat (for a crock pot) and thus reduced time would help fix this. Worth trying again I think.

Yes, I recommend

Creating a free account allows you full access to personalized meal planning and grocery list creation features, plus our monthly e-newsletter with the latest nutrition news.

Slow-Cooker Chuck and Veggies