Slow Cooker Sweet Potato Beef Stew

Slow Cooker Sweet Potato Beef Stew

from whatmollymade.com
610 min
6 servings

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.

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))

Directions

  1. 1

    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. 2

    Add the mushrooms, onion, carrots, celery and sweet potatoes. Pour the broth and Worcestershire sauce on top then add the herbs.

  3. 3

    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.

  4. 4

    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.