Slow Cooker Harvest Beef and Root Vegetable Stew
Tender shredded beef slow-cooked with sweet potato, carrots, and warm herbs in a rich savory broth. A high-protein, freezer-friendly Sunday prep meal that brings cozy fall flavor without dairy or soy.
Prep
20 min
Cook
360 min
Total
380 min
Makes
4 servings
Created together. Shared with you.
Made by Katie + Lila
Katie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
360 min
Total
380 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Place a large skillet over medium-high heat…
- 01
Place a large skillet over medium-high heat…
Place a large skillet over medium-high heat at 375°F (190°C) and add 0.5 tsp olive oil.
Tap card to mark done - 02
Season beef chuck roast evenly with salt
Season beef chuck roast evenly with salt, pepper, and dried thyme, then sear in the hot skillet for 3 minutes per side until a brown crust forms.
Look for: a brown crust forms
Tap card to mark done - 03
Transfer seared beef into a 6-quart (5
Transfer seared beef into a 6-quart (5.7L) slow cooker.
Tap card to mark done - 04
Add chopped sweet potato
Add chopped sweet potato, chopped carrot, diced red onion, minced garlic clove, tomato paste, and beef broth to the slow cooker.
Tap card to mark done - 05
Cover with the lid and cook on…
Cover with the lid and cook on LOW setting for 8 hours (or HIGH setting for 4 to 5 hours) until the beef is fork-tender and pulls apart easily.
Look for: the beef is fork-tender and pulls apart easily
Tap card to mark done - 06
Remove beef to a cutting board
Remove beef to a cutting board, shred using two forks, and return shredded beef to the slow cooker, stirring well to combine with the vegetables and gravy.
Tap card to mark done - 07
Portion into meal prep containers for the…
Portion into meal prep containers for the week or allow to cool completely before freezing in airtight container for up to 3 months.
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