Slow Cooker Beef Roast with Potatoes and Carrots Recipe

Introduction

This Slow Cooker Beef Roast with Potatoes and Carrots is a comforting, hearty meal perfect for any day of the week. Tender beef pairs beautifully with flavorful vegetables, all cooked slowly to develop rich, savory flavors with minimal effort.

Ingredients

• 1 medium onion (cut into wedges)
• 1 pound carrots (cut into large, 2 inch chunks)
• 1.5 pounds baby potatoes (left whole)
• 4 cloves garlic (minced)
• 1 cup beef broth
• 2 tablespoons dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon pepper
• 3-4 pound chuck roast
• 1 tablespoon cornstarch (optional)

Instructions

1. Step 1: In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
2. Step 2: In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush this mustard mixture evenly on all sides of the beef roast, then place the roast on top of the vegetables in the slow cooker.
3. Step 3: Cover the slow cooker and cook on low for about 8-10 hours or on high for 5-6 hours, until the beef roast is tender. Cooking time may vary depending on the size and shape of your roast.
4. Step 4: (Optional) To make a gravy, whisk together cornstarch and 1-2 tablespoons of water. Remove the roast and vegetables from the slow cooker, then stir the cornstarch mixture into the cooking liquid. Cook for a few minutes until the gravy thickens slightly.

Tips & Variations

• For extra flavor, sear the beef roast in a hot pan for 2-3 minutes on each side before placing it in the slow cooker.
• Swap baby potatoes for Yukon gold or red potatoes if preferred.
• Add herbs like rosemary or bay leaves for a different aromatic touch.
• Use sweet potatoes instead of regular potatoes for a sweeter twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If you’ve made gravy, stir it well before reheating to maintain smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts like brisket or rump roast can work, but cooking times may vary. Make sure to choose a cut suitable for slow cooking that becomes tender over time.

How do I know when the roast is done?

The roast is done when it is tender and easily pulls apart with a fork. Slow cooking times can range from 8 to 10 hours on low or 5 to 6 hours on high depending on the size of the meat.

Slow Cooker Beef Roast with Potatoes and Carrots Recipe

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4.8 from 486 reviews

This Slow Cooker Beef Roast with Potatoes and Carrots is a comforting, hearty meal perfect for any day of the week. Tender chuck roast cooked low and slow with aromatic herbs, garlic, and Dijon mustard, served alongside perfectly cooked baby potatoes and large carrot chunks. The slow cooker infuses rich flavors while making cleanup easy, and a simple thickened gravy ties it all together for a delightful, satisfying dinner.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 8-10 hours (low) or 5-6 hours (high)
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes (using low setting)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion (cut into wedges)
• 1 pound carrots (cut into large, 2 inch chunks)
• 1.5 pounds baby potatoes (left whole)
• 4 cloves garlic (minced)

Meat and Seasonings

• 3–4 pound chuck roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons Dijon mustard
• 1 cup beef broth
• 1 tablespoon cornstarch (optional, for gravy)

Instructions

1. Prepare the vegetables: In a 6-quart slow cooker, arrange the onion wedges, carrot chunks, whole baby potatoes, minced garlic, and beef broth.
2. Season the roast: In a small bowl, mix together Dijon mustard, salt, pepper, thyme, and rosemary. Brush this mustard-herb paste evenly over all sides of the chuck roast.
3. Place roast and cook: Set the seasoned beef roast on top of the vegetables in the slow cooker. Cover with the lid and cook on low heat for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily pulls apart. Exact time depends on the size and shape of the roast used.
4. Optional gravy preparation: If desired, whisk together the cornstarch with 1-2 tablespoons of water to make a slurry. Remove the roast and vegetables from the slow cooker. Stir the cornstarch slurry into the remaining beef broth in the slow cooker and cook on high for a few minutes to thicken it into a smooth gravy. Serve the roast and vegetables with the gravy on the side.

Notes

• For an even richer flavor, sear the chuck roast in a hot skillet for 2-3 minutes per side before placing it in the slow cooker.
• Adjust cooking times based on the size of your roast; larger roasts may need longer on low heat.
• You can substitute baby potatoes with red or Yukon gold potatoes if preferred.
• If you prefer a thicker gravy, add more cornstarch slurry in small increments until desired consistency is reached.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: slow cooker beef roast, beef pot roast, slow cooker recipes, comfort food, easy dinner, chuck roast recipe, potatoes and carrots, slow cooker meal