What You’ll Need
- Beef chuck roast. Cut 2 pounds into roughly 2-inch chunks. Chuck softens during the long cook and gives the broth a rich beef flavor.
- Russet or Yukon Gold potatoes. Scrub them and cut them into thick wedges. Yukon Golds tend to hold their shape, while russets give the broth a slightly starchier finish.
- Yellow onion. Slice it into thick half-moons so the pieces soften into the broth as the beef cooks.
- Beef broth. Use 2 cups. Low-sodium broth gives you more control over the final seasoning.
How to Layer Beef and Potatoes in the Slow Cooker
Spread the potatoes across the bottom of a 5- to 7-quart slow cooker. Scatter the onions over them, then nestle the beef chunks on top. Sprinkle with salt and pepper and pour the broth around the sides. If you’re using a bay leaf, tuck it into the broth so you can find it and remove it before serving.
Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. Check a large piece of beef with a fork. It should pull apart easily, and the fork should slide through the center of a potato wedge.
How to Serve It
Taste the broth and adjust the seasoning if needed. Stir gently to keep the wedges intact, then divide the beef, potatoes, and onions among shallow bowls. Ladle some of the broth over each portion.
Slow Cooker 4-Ingredient Depression Era Beef and Potatoes Recipe Card
Beef chuck, thick potato wedges, and sliced onion slow-cooked in beef broth.
- Prep time — About 15 minutes
- Slow cooker time — 8 to 9 hours on LOW or 4 to 5 hours on HIGH
- Servings — 6
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges
- 1 large yellow onion, peeled and sliced into thick half-moons
- 2 cups beef broth, preferably low-sodium
Seasonings — 1 teaspoon kosher salt or to taste, ½ teaspoon black pepper, and 1 optional bay leaf.
Instructions
- Arrange the potato wedges in the bottom of a 5- to 7-quart slow cooker. Scatter the sliced onion over the potatoes.
- Place the beef chunks on top and sprinkle the salt and pepper over the beef and vegetables.
- Pour the beef broth around the sides of the slow cooker. Tuck the bay leaf into the broth, if using.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are soft.
- Remove the bay leaf. Taste the broth and adjust the seasoning if needed. Stir gently, then spoon the beef, potatoes, onions, and broth into bowls and serve hot.