Why You’ll Love Slow Cooker Sweet Potato Beef Stew Recipe

It’s mostly hands‑off — toss ingredients into the slow cooker and come back hours later
The beef becomes fall‑apart tender, and the vegetables soak up all that rich broth
Sweet potatoes add natural sweetness and extra nutrients
It’s flexible: you can adapt herbs, broth, or vegetables to your taste
You’ll get leftovers that taste even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chuck roast
Olive oil (or coconut oil)
Salt and pepper
Mushrooms (e.g. button mushrooms)
Yellow or white onion
Carrots
Celery stalks
Sweet potatoes
Beef broth (or bone broth)
Worcestershire sauce (or coconut aminos)
Fresh thyme (or dried)
Fresh rosemary (or dried)

Directions

Season the chuck roast with salt and pepper. In a skillet over high heat, sear the roast 2–3 minutes per side until a golden crust forms.
Transfer the seared roast into the slow cooker.
Add the mushrooms, sliced onion, carrots, celery, and cubed sweet potatoes around the roast.
Pour broth and Worcestershire sauce over everything. Add in thyme and rosemary.
Cover and cook on low for 8 to 10 hours, until the beef is very tender and vegetables are soft.
Use two forks to shred the beef. Stir everything together, adjusting salt and pepper if needed.
Serve warm, optionally with crusty bread, over rice, or with a side salad.

Servings and timing

Servings: 6 people
Prep time: 10 minutes
Cook time: 8–10 hours
Total time: approximately 8 hours 10 minutes

Variations

Use dried herbs (about double the amount) if fresh herbs aren’t available
Swap mushrooms for another vegetable like mushrooms, parsnips, or turnips
Substitute beef broth with vegetable broth plus extra seasoning for a lighter version
Add a splash of red wine or tomato paste for deeper flavor
Use other root vegetables like potatoes or rutabaga in place of or in addition to sweet potatoes
For a spicier twist, stir in a pinch of cayenne or smoked paprika near the end

Storage/Reheating

Refrigerator: Store in an airtight container for up to 1 week
Freezer: Freeze portions for up to 3 months
Reheating: Thaw if frozen. Reheat gently in a saucepan over medium heat or in the slow cooker on medium until warmed through. Stir occasionally to prevent sticking.

FAQs

What cut of beef works best?

Chuck roast is ideal because it becomes tender and shreds easily when cooked low and slow.

Can I skip searing the meat?

You could, but searing adds flavor and color. It helps lock in juices and gives better depth of flavor.

Will the sweet potatoes become mushy?

If cut into large chunks and cooked on low, they hold their shape well. Avoid slicing too thin.

Can I use dried herbs instead of fresh?

Yes — use about twice the amount of dried herbs as you would fresh. Add early in cooking.

Can I make this in an Instant Pot?

Yes — although I haven’t tested this specific version in the Instant Pot, you can adapt by using the pressure‑cook setting (about 45–60 minutes, then natural release).

Do I need to cover all the ingredients with broth?

Not fully. The beef and vegetables will release juices as they cook, and the added broth and sauce suffice to create a rich liquid.

Can I reduce the cooking time?

You could try cooking on high for a shorter period (4–6 hours), but the meat may not become quite as tender, and vegetables may overcook.

What sides go well with this stew?

Crusty bread, steamed greens, rice, mashed potatoes, or a simple green salad all pair nicely.

Can I make this vegetarian or plant‑based?

You could substitute the beef with hearty plant proteins (e.g. seitan, tempeh, or beans) and use vegetable broth. The texture and flavor will differ, but it can still be comforting.

Is this recipe gluten‑free?

Yes, provided you use gluten‑free Worcestershire sauce (or a substitute like coconut aminos) and ensure your broth is gluten‑free.

Conclusion

This slow cooker sweet potato beef stew is a warm, satisfying meal that requires minimal effort. With its tender beef, flavorful vegetables, and cozy broth, it’s a dish that feels both comforting and wholesome. Whether for a family dinner or batch cooking for the week, this stew is versatile, easy to store, and delightful to enjoy. Let me know if you’d like a printable version or a variation (e.g. Instant Pot or vegetarian)!