This Slow Cooked Beef and Dumplings recipe features a whole chuck roast, potatoes, and carrots simmered in a rich tomato-based gravy. A hearty alternative to traditional beef stew, this dish includes instructions for both a 6-8 hour slow cooker method and a 3-hour oven-braised version.
What makes this recipe great
When the weather turns chilly, there is nothing my family craves more than a big bowl of beef and dumplings. It’s the kind of meal that makes the whole house smell like a giant hug!
While many people reach for pre-cut stew meat, I’m letting you in on my favorite kitchen secret: buy the whole roast. Not only is a whole chuck roast significantly cheaper per pound than the pre-cut stuff, but it also stays incredibly juicy during the long slow-cooking process. And: it’s WAY easier to sear!!
- Budget-Friendly: Using a whole chuck roast saves money and provides a better texture.
- Minimal Prep: We’re using small red or Yukon Gold potatoes so there’s less chopping, and the skins are tender enough that you can skip the peeling.
- The Fluffiest Dumplings: Whether you make them from scratch or use my “Bisquick shortcut,” these steam right on top of the stew for a pillowy finish.
- Dual Cooking Methods: I’ve included instructions for both the Slow Cooker (perfect for hands-off cooking) and the Oven (if you need it on the table a bit faster).
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Beef: Look for a 2-pound Chuck Roast with good marbling. That fat is what breaks down to make the beef “melt-in-your-mouth” tender.
The Potatoes: Stick with Red or Yukon Gold potatoes. Unlike Russets, which can turn into a grainy mush in the slow cooker, these hold their shape perfectly.
The Dumpling Shortcut: If you are running low on time, you can swap the homemade dumpling ingredients for 2 to 2-¼ cups of Bisquick mixed with ⅔ cup milk. They turn out just as fluffy!
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: The sear is important!
Don’t just toss the raw meat in the slow cooker. Searing it in a hot skillet creates a deep, caramelized crust that forms the flavor base for your gravy.
2: Deglaze the pan.
After sautéing the onions and tomato paste, use a little broth to scrape up the “fond” (those brown bits stuck to the pan). That’s liquid gold!
3: Slow cooking.
Make sure your roast is coated with the gravy base and broth, then leave it alone to slow cook with the lid on in your crock or in the oven.
4: The vegetable timeline.
If you add the vegetables at the very beginning, they will be overcooked by the time the beef is done. Adding them halfway through makes sure they are tender but not cooked to mush!
5: Shred, don’t string.
When you pull the beef apart, keep it in “chunks” rather than fine shreds. It feels much more substantial and rustic.
6: Steam the dumplings.
Once you drop those dumplings on top and put the lid on, leave it alone. The steam is what makes them rise – we even increase the heat a little. If you lift the lid, the temperature drops and your dumplings might turn out heavy.
And whatever you do, do NOT stir them in!
7: Serve.
This is a true one-pot meal, but it’s lovely with a side of crusty bread to soak up every last drop of that gravy! Let it sit for 5-10 minutes, after breaking up the dumpling layer to let trapped steam escape.
The gravy thickens as it sits, and especially once the dumplings sit in a bowl of gravy and soak it up!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Budget Tip: Buy the whole roast and pull it apart yourself after cooking.
- Dumpling Secret: Switch the slow cooker to HIGH for the final hour to get the best rise.
- Veggie Hack: Use small potatoes to save on prep time and skipping the peeling.
- Quick recipe rundown: Sear roast. Make gravy base. Slow cook roast, adding vegetables halfway through. Make dumpling dough, drop on top of stew and allow to steam undisturbed. rest 5-10 mins, then serve.
FAQs
What if my gravy is too thin?
Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) right before you shred the beef. Also, remember that the gravy naturally thickens as the dumplings sit in it for a few minutes!
Can I make this in a Dutch Oven/in a Slow Cooker?
Absolutely. Follow the “Oven Method” in the recipe card below if you need it to be done faster. It takes about 3 hours at 300°F and is a great option if you started a little later in the day. Follow the “Slow Cooker Method” in the recipe card below if you have 6-8 hours until dinner!
Can I use frozen vegetables?
You can, but I find fresh carrots and celery hold up much better to the long cook time. If using frozen, add them in the last hour of cooking.
If you love hearty slow cooked meals, you have to try my Slow Cooker Pot Roast or this Classic Beef Stew.
Slow Cooked Beef and Dumplings
Ingredients
Beef stew
- 3 tablespoons vegetable or canola oil
- 2 pounds chuck roast (Note 1)
- salt, pepper, garlic herb seasoning (be generous here; this creates the “base” for your gravy)
- 1 medium yellow onion (diced (about 1 cup))
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth (go for low-sodium)
- 1 pound carrots (peeled and cut into 1-inch chunks)
- 3 sticks celery (cut into 1-inch pieces.)
- 1-½ pounds small red or Yukon Gold potatoes (scrub well and leave unpeeled; cut into 2-inch pieces (Note 2))
- 1 heaping tablespoon cornstarch (optional: Use this if you like a thicker gravy)
Dumplings
- 2 cups all-purpose flour (Note 3)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- ⅔ cup milk
Instructions
Slow cooker instructions (oven instructions in notes below)
- Sear the beef: Season your roast all over. Heat a large skillet over medium-high heat. Once hot, add the oil and brown the seasoned roast on all sides. Move the roast to the slow cooker (Note 4).3 tablespoons vegetable or canola oil, 2 pounds chuck roast, salt, pepper, garlic herb seasoning
- Sauté & deglaze: In the same skillet, cook the onions over medium heat until softened (about 6-8 minutes). Stir in the tomato paste, Worcestershire, and ½ cup of broth to deglaze and scrape up the tasty brown bits.1 medium yellow onion, 3 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 0.5 cups beef broth
- Slow cooking: Pour the onion mix and remaining broth over the roast in the slow cooker. Cover and cook on LOW for 6-8 hours in total (you will add the vegetables halfway through, see next step.)3.5 cups beef broth
- Add the vegetables: After about 3-4 hours, add your carrots, potatoes, and celery around the meat in the slow cooker (Note 5).1 pound carrots, 3 sticks celery, 1-½ pounds small red or Yukon Gold potatoes
- Shred: One hour before serving, pull the roast out, shred it into bite-sized chunks (do not shred it into tiny stringy strands!), and put it back in. If it’s hard to shred, let it rest for 15 minutes before pulling it apart.If you like a thick gravy, add a slurry of 1 heaping tablespoon cornstarch and 2 tablespoons cold water to the gravy before adding the beef and stir it in carefully.1 heaping tablespoon cornstarch
- The dumplings: Combine the dry ingredients in a medium bowl. Cut in the butter until pea-sized crumbs form. Stir in the milk just until combined. Drop ~teaspoon-sized balls onto the surface of the stew. DO NOT STIR THEM IN!2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 2 tablespoons butter, ⅔ cup milk
- Finish on HIGH: Switch your slow cooker to HIGH for this final hour. That extra heat is what makes the dumplings rise and stay fluffy. Keep the lid closed – no peeking, or you’ll lose the steam! (Note 6)
- Serve: Once the dumplings are done, open the lid and break the layer of dumplings apart a little. The gravy will be thin at first, but it thickens as it cools, and as the dumplings sit in a bowl in the gravy! Let everything rest for 5-10 minutes uncovered, then serve.
Notes
- Note 1: Leave the roast whole for browning and slow cooking! Buying the whole roast is cheaper than pre-cut stew meat and keeps the beef from drying out.
- Note 2: Use smaller potatoes with not-tough skin. Red or Gold potatoes hold their shape and won’t turn to mush like Russets do.
- Note 3: Instead of the homemade dumplings, you can use 2 to 2-¼ cups Bisquick mixed with the ⅔ cup milk.
- Note 4: Don’t rush the browning – that brown crust is where the flavor for your whole gravy starts!
- Note 5: Adding the vegetables halfway through is the only way to make sure they are tender but not mushy by dinner time. If you must add them from the start due to time constraints, know that they will be very cooked.
- Note 6: If your slow cooker lid tends to create a lot of condensation, you can stick a layer of paper towels underneath to keep the dumplings from turning out soggy, although I do like being able to see the cooking progress through the lid!
- Prep & sear: Preheat your oven to 300°F. Use a 5-6 quart Dutch oven or braiser to sear the roast all over. Remove the roast to a plate.
- Sauté & deglaze: In the same skillet, cook the onions over medium heat until softened (about 6-8 minutes). Stir in the tomato paste, Worcestershire, and ½ cup of broth to deglaze and scrape up the tasty brown bits.
- Slow cook: Put your roast back in the Dutch oven and baste it with the onion mixture and broth. Cover and roast in the oven for a total of 2.5-3 hours.
- Vegetables: Add the vegetables after 1.5 – 2 hours, depending on how cooked you like your vegetables.)
- Shred: 15 minutes before the total cooking time is up, pull the roast out, shred it into bite-sized chunks (do not shred it into tiny stringy strands!), and put it back in. If it’s hard to shred, let it rest for 15 minutes before pulling it apart. If you like a thick gravy, add a slurry of 1 heaping tablespoon cornstarch and 2 tablespoons cold water to the gravy before adding the beef and stir it in carefully.
- The dumplings: Combine the dry ingredients in a medium bowl. Cut in the butter until pea-sized crumbs form. Stir in the milk just until combined. Drop ~teaspoon-sized balls onto the surface of the stew. DO NOT STIR THEM IN!
- Steam dumplings: Close the lid and place the pot back in the oven. Increase the temperature to 350°F. Depending on the width of your pot and the size of your dumplings, the dumplings take 15-25 minutes to steam.
- Serve: Once the dumplings are done, open the lid and break the layer of dumplings apart a little. The gravy will be thin at first, but it thickens as it cools, and as the dumplings sit in a bowl in the gravy! Let everything rest for 5-10 minutes uncovered, then serve.
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