I love this dish because it feels like pure comfort in a bowl. I slowly cook tender chunks of beef and hearty potatoes in a savory green chile broth until everything becomes rich, warm, and deeply satisfying. It is the kind of meal I turn to when I want something cozy, filling, and full of slow-simmered flavor.
Why You’ll Love This Recipe
I like how this recipe practically cooks itself once everything goes into the slow cooker. I enjoy the way the beef turns fork-tender while the potatoes soak up the mildly spicy, savory green chile broth. I also appreciate that it uses simple ingredients but delivers big, comforting flavors that feel perfect for family dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/2 lb beef chuck roast, cut into large chunks
salt, to taste
black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups green chile sauce or roasted green chiles, chopped
4 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 lb potatoes, peeled and cut into chunks
1 bay leaf
Directions
I start by seasoning the beef chunks generously with salt and black pepper. I heat the olive oil in a large skillet over medium-high heat and brown the beef on all sides, working in batches so the meat sears properly. I transfer the browned beef to the slow cooker.
In the same skillet, I sauté the chopped onion until soft and fragrant, then stir in the garlic and cook briefly. I add the green chile sauce, beef broth, cumin, and oregano, scraping up any flavorful bits from the pan. I pour this mixture over the beef in the slow cooker.
I add the potatoes and bay leaf, gently stirring everything together. I cover and cook on low for about 8 hours, until the beef is tender and the potatoes are fully cooked. Before serving, I remove the bay leaf and adjust seasoning if needed.
Servings And Timing
I get about 6 servings from this recipe.
Prep time is approximately 15 minutes.
Cook time is about 8 hours on low in the slow cooker.
Total time comes to roughly 8 hours and 15 minutes.
Variations
I sometimes swap potatoes for sweet potatoes when I want a slightly sweeter flavor. I also like adding carrots or corn for extra texture. When I want more heat, I mix in diced jalapeños or a pinch of chili flakes. For a thicker broth, I mash a few potato pieces directly into the soup before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to heat evenly. I may add a splash of broth if it thickens too much.
FAQs
Can I make this recipe on high instead of low?
I can cook it on high for about 4 to 5 hours, but I prefer low heat because it makes the beef much more tender.
What cut of beef works best?
I always use beef chuck roast because it becomes tender and flavorful during long, slow cooking.
Is this recipe very spicy?
I find it mildly spicy, depending on the green chiles I use. I can easily control the heat by choosing mild or hot green chiles.
Can I freeze this dish?
I freeze it in freezer-safe containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.
What do I like to serve with this?
I enjoy serving it with warm tortillas, crusty bread, or a simple side salad.
Conclusion
I keep coming back to this slow-cooked beef and potatoes in savory green chile broth because it delivers comfort with minimal effort. I love how the flavors deepen over time, making each bowl better than the last. It is a dependable, hearty meal that always satisfies when I want something warm and nourishing.
This slow-cooked beef and potatoes in savory green chile broth is a cozy, hearty dish made with tender beef chunks, soft potatoes, and a rich green chile-infused broth. It’s perfect for chilly days and makes an excellent hands-off family meal.
Ingredients
2 1/2 lb beef chuck roast, cut into large chunks
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups green chile sauce or roasted green chiles, chopped
4 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 lb potatoes, peeled and cut into chunks
1 bay leaf
Instructions
Season beef chunks with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides in batches. Transfer to slow cooker.
In the same skillet, sauté onion until soft. Add garlic and cook briefly.
Stir in green chile sauce, beef broth, cumin, and oregano. Scrape up any browned bits, then pour mixture over beef in the slow cooker.
Add potatoes and bay leaf. Stir gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and potatoes are cooked through.
Remove bay leaf. Adjust seasoning if needed before serving.
Notes
Use sweet potatoes for a slightly sweeter flavor.
Add carrots, corn, or jalapeños for variety or heat.
Mash a few potato chunks at the end for a thicker broth.
Cooking on low gives the most tender beef, but high heat works in a pinch.
Serve with tortillas, crusty bread, or a side salad.
