Slow Cooker Beef Chuck in Creamy Tarragon Mustard Sauce Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the sauce, you can sear the beef chuck in a hot pan before adding it to the slow cooker. While not strictly necessary, this extra step creates a deep, browned crust on the meat that adds significant complexity to the final sauce. If choosing to sear, ensure the pan is very hot and use a small amount of oil, turning the meat to brown all sides evenly before transferring it to the cooker.

The balance of the sauce can be adjusted to your preference. If you find the mustard flavor too sharp, start with a smaller amount and add more gradually, tasting as you go. Similarly, if the sauce is thinner than desired, you can whisk in a small amount of cornstarch slurry or allow it to simmer on the stove for a few extra minutes to reduce the liquid until it reaches your preferred consistency.

Variations

• Mushroom Tarragon Beef: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the shallots. The mushrooms will absorb the beef broth and tarragon, adding an earthy depth to the final dish.
• White Wine Infusion: Replace 1/4 cup of the beef broth with a dry white wine like Sauvignon Blanc. This adds a bright acidity that cuts through the creaminess of the sauce and enhances the tarragon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through, or microwave in 30-second intervals.

Allow any leftovers to cool completely within two hours of cooking before transferring them to an airtight container. Store the beef and sauce together to keep the meat moist and flavorful.

Properly refrigerated, the dish will maintain its quality for up to three days. When reheating, do so gently over low heat on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe in advance, allow it to cool, and store it in the refrigerator.

When you are ready to serve, simply reheat the beef and sauce together. This is a convenient approach for entertaining, as it eliminates last-minute stress and ensures that you can focus on enjoying the meal with your guests.

Serving ideas

Serve this beef dish alongside sides that can soak up the delicious creamy mustard sauce. Creamy mashed potatoes, buttered egg noodles, or crusty bread are ideal choices to complement the richness of the meat.

A side of steamed green beans or roasted root vegetables provides a nice contrast in texture and color, rounding out the meal and creating a balanced, satisfying plate that highlights the savory notes of the tarragon and mustard sauce.

When plating, place a portion of the beef in the center of the plate and spoon the sauce generously over the top. Garnish with a small pinch of fresh tarragon if desired for a pop of color.

Ensure that each serving includes plenty of the creamy sauce, as it is the highlight of the dish. Serve immediately while hot to maintain the best texture and flavor, and offer additional mustard on the side for those who prefer an extra kick.

Frequently asked questions

Recipe card

Slow Cooker Beef Chuck in Creamy Tarragon Mustard Sauce

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef chuck, sliced into thick portions
• 2 medium shallots, finely chopped
• 1 tbsp dried tarragon
• 1 cup beef broth
• 2 tbsp dijon mustard
• 1/2 cup heavy cream

Instructions

1. Place the thick slices of beef chuck at the bottom of the slow cooker insert. Scatter the chopped shallots evenly over the meat, then sprinkle the dried tarragon on top. Pour the beef broth over the ingredients to provide the base for the cooking liquid.
2. Cover the slow cooker and cook on low for 8 hours. The beef is finished when it reaches an internal temperature of 145°F (63°C). Once cooked, transfer the beef to a clean plate and let it rest for at least 5 minutes before serving.
3. In the slow cooker, whisk the dijon mustard and heavy cream into the remaining pan juices until smooth and combined. Serve the beef slices warm with a generous pour of the creamy tarragon mustard sauce over the top.

Contains: milk, mustard

Estimated nutrition per serving

Calories

480

Protein

38.5 g

Carbohydrates

6.2 g

Fat

34 g

Fiber

0.8 g

Sugar

2.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.