Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread

Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread presents a refined comfort meal with composed flavors and elegant textures. The slow-braised beef becomes deeply savory and silk-tender, set against a creamy, butter-whipped mash and vibrant steamed broccoli. A crisp, cheesy garlic bread adds a golden, aromatic contrast. For a ready riff on the bread, see this cheesy garlic bread recipe to complement the plate.

Why Make This Recipe

• Effortless Yet Elegant: Slow cooking delivers complex depth with minimal active time.
• Minimal Ingredients: Pantry-friendly elements combine into a refined meal.
• Impressive Flavor: Long braising concentrates beef juices into a glossy, herb-scented sauce.

This version elevates ordinary pot roast dinner by focusing on texture contrasts—velvety mash, succulent shredded beef, and a crisp, cheesy bread. Precise seasoning and a brief pan-sear develop a caramelized crust, and a splash of wine or balsamic will lift the sauce to restaurant-quality richness.

Ingredients

Base

• 3 lb (1.4 kg) beef chuck roast, trimmed and cut into large pieces (room temperature)
• 2 lb (900 g) Yukon Gold potatoes, peeled and cubed
• 1 head broccoli, cut into florets

Sauce & Aromatics

• 2 tbsp olive oil
• 1 large onion, finely sliced
• 3 garlic cloves, smashed
• 2 carrots, sliced
• 2 tbsp tomato paste
• 1 cup dry red wine or low-sodium beef stock
• 2 cups beef stock (preferably low-sodium)
• 2 sprigs fresh rosemary, 2 sprigs thyme (finely chopped)
• 1 bay leaf
• Kosher salt and freshly ground black pepper

Mash & Topping

• 4 tbsp unsalted butter, room temperature
• 1/2 cup whole milk or heavy cream, warmed
• 1/2 cup grated Parmesan or Gruyère, plus extra for bread
• 1/2 cup shredded mozzarella for garlic bread
• 2 tbsp chopped fresh parsley, finely chopped

Precision notes: bring beef to room temperature before searing; warm milk for fluffier mash; finely chop fresh herbs for even distribution.

How to Make Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread:

1. Season and sear: Pat the beef dry and season generously with salt and pepper. Heat olive oil in a heavy skillet until shimmering. Sear pieces 3–4 minutes per side until a deep mahogany crust forms. (Tip: do not crowd the pan; a fond will form — keep it.)
2. Build the braise: Transfer seared beef to a slow cooker or Dutch oven. In the same skillet, add onion, carrots, and garlic; sauté until translucent and fragrant, about 4–5 minutes. Stir in tomato paste and cook until it darkens slightly. Deglaze with red wine, scraping up the fond to capture concentrated flavor. Pour mixture over the beef.
3. Add stock and herbs: Add beef stock, rosemary, thyme, and bay leaf. The liquid should come two-thirds up the meat. Cover and braise on low for 7–8 hours in a slow cooker, or in a 300°F (150°C) oven for 3–4 hours in a Dutch oven, until beef is fall-apart tender. (Mini-tip: a gentle jiggle of the pot will tell when it shreds easily.)
4. Prepare mashed potatoes: While the beef finishes, place potatoes in cold salted water. Bring to a simmer and cook until fork-tender, about 15–20 minutes. Drain well. Return to the pot, add room-temperature butter and warm milk, and mash until smooth and velvety. Fold in grated Parmesan and season to taste. (Sensory cue: aim for a glossy, silky texture, not gluey.)
5. Steam broccoli: Steam florets 3–4 minutes until bright emerald and tender-crisp. Immediately plunge into ice water to stop cooking and preserve color, then drain. Toss with a pat of butter and a pinch of salt.
6. Finish the beef: Remove beef and shred with two forks. Skim excess fat from the braising liquid, then reduce the sauce on the stovetop for 5–8 minutes until glossy and slightly thickened. Return shredded beef to the sauce and toss to coat. (Tip: reduce until the sauce lightly coats a spoon.)
7. Make cheesy garlic bread: Split a baguette, mix softened butter with minced garlic, parsley, and grated Parmesan; spread on bread, top with shredded mozzarella. Bake at 425°F (220°C) until bubbling and golden, 8–10 minutes. (Mini-tip: broil for the last 30–60 seconds for a blistered, golden crust—watch closely.)

How to Serve Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread:

Plate with intention: spoon a pool of reduced braising sauce on the plate, mound a quenelle of mashed potatoes to one side, and lay shredded beef partially over the mash for contrast. Arrange the broccoli florets in a neat cluster for a vivid green accent. Slice the cheesy garlic bread on the diagonal and stand pieces alongside for height. For a quick alternative, use this best cheesy garlic bread to achieve a crisp, cheesy finish.

How to Store Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread:

• Refrigerator: Cool components to room temperature within 90 minutes. Store beef and sauce together in an airtight container for up to 4 days. Keep mashed potatoes and broccoli in separate containers to preserve texture.
• Freezing: Freeze beef and sauce up to 3 months (use freezer-safe containers). Avoid freezing mashed potatoes if you prefer a fresher texture; you can freeze them, but expect slight change in mouthfeel.
• Reheating: Gently reheat beef and sauce in a saucepan over low heat, adding a splash of stock if needed to loosen the sauce. Reheat mashed potatoes with a knob of butter or a little cream over low heat, stirring until smooth. Re-crisp garlic bread in a 375°F (190°C) oven for 5–7 minutes.

Tips to Make Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread:

• Sear for flavor: A thorough sear creates Maillard complexity that defines the sauce.
• Control moisture: Do not overboil potatoes; drain thoroughly before mashing for silkiness.
• Brighten the sauce: Finish the reduced sauce with a teaspoon of balsamic vinegar or a squeeze of lemon to lift the flavors.
• Timing: Steam broccoli last to maintain its color and snap.

Variation (if any):

• Wine-Free Braise: Replace red wine with an equal amount of extra beef stock and a splash of balsamic for depth.
• Porcini Boost: Add 1/4 cup rehydrated porcini mushroom soaking liquid for an earthy, savory lift.
• Presentation Upgrade: Serve the beef atop a smear of pommes purée and garnish with microgreens and flaky sea salt for a restaurant-style plate.

FAQs

Can I use a different cut of beef?

Yes. Chuck is ideal for braising, but short ribs or shoulder are excellent alternatives—both become tender and richly flavored with slow cooking.

How do I prevent watery mashed potatoes?

Dry the potatoes well after draining and mash them over residual heat briefly to evaporate excess moisture. Use warm butter and milk for a smoother emulsion.

Can I make this entirely in a slow cooker?

Absolutely. Sear the beef in a skillet first for flavor, then transfer to the slow cooker and follow the braising steps. Finish by reducing the sauce on the stovetop if you prefer a thicker glaze.

Conclusion

This Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread balances rustic soulfulness with refined technique—long braising for depth, silky mash for comfort, and a crisp, aromatic bread for contrast. It’s a composed dinner that adapts well for weeknight slow-cooker ease or an intimate weekend dinner. If you enjoy making layered, slow-simmered meals, explore similar set-and-forget creations like this Crock Pot Lasagna for variety. Share your plating tweaks or ingredient swaps in the comments and on social—how would you make this dish your own?

Slow-Cooked Beef with Mashed Potatoes, Broccoli, and Cheesy Garlic Bread

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• Author: chef-ava
• Total Time: 495 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

A refined comfort meal with slow-braised beef, creamy mashed potatoes, vibrant steamed broccoli, and crispy cheesy garlic bread.

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Ingredients

Scale 1x2x3x

• 3 lb (1.4 kg) beef chuck roast, trimmed and cut into large pieces
• 2 lb (900 g) Yukon Gold potatoes, peeled and cubed
• 1 head broccoli, cut into florets
• 2 tbsp olive oil
• 1 large onion, finely sliced
• 3 garlic cloves, smashed
• 2 carrots, sliced
• 2 tbsp tomato paste
• 1 cup dry red wine or low-sodium beef stock
• 2 cups beef stock (preferably low-sodium)
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs thyme, finely chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 4 tbsp unsalted butter, room temperature
• 1/2 cup whole milk or heavy cream, warmed
• 1/2 cup grated Parmesan or Gruyère
• 1/2 cup shredded mozzarella for garlic bread
• 2 tbsp chopped fresh parsley, finely chopped

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Instructions

1. Season and sear the beef with salt and pepper. Heat olive oil in a skillet and sear pieces until a deep crust forms, about 3–4 minutes per side.
2. Transfer seared beef to a slow cooker or Dutch oven. In the same skillet, sauté onion, carrots, and garlic until translucent.
3. Stir in tomato paste, then deglaze with red wine, scraping up fond. Pour mixture over the beef.
4. Add beef stock, herbs, and bay leaf. Cover and braise on low in a slow cooker for 7–8 hours or in a Dutch oven at 300°F (150°C) for 3–4 hours until tender.
5. Meanwhile, prepare mashed potatoes by boiling potatoes in salted water until fork-tender, then mash with butter and warm milk. Fold in cheese and season to taste.
6. Steam broccoli for 3–4 minutes until tender-crisp, then toss in butter and salt.
7. Remove beef, shred it, and reduce the braising liquid on the stovetop until thickened. Return shredded beef to the sauce.
8. For garlic bread, split a baguette, mix butter with garlic, parsley, and Parmesan; spread on bread, top with mozzarella. Bake at 425°F (220°C) until golden, about 8–10 minutes.
9. Plate the dish by spooning sauce, adding mashed potatoes and shredded beef, and arranging broccoli and garlic bread for contrast.

Notes

For a quick alternative, use store-bought garlic bread. You can freeze the beef and sauce but avoid freezing mashed potatoes for best texture.

• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 80mg