Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Beef Roast with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 52 reviews

A hearty and tender slow cooker beef roast with potatoes and carrots, infused with garlic, herbs, and Dijon mustard, perfect for a comforting family meal.

  • Total Time: 8 hours 20 minutes (low) or 4 hours 40 minutes (high)
  • Yield: 6 servings

Ingredients

Vegetables

  • 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

  • 3-4 pound chuck roast

Liquids & Sauces

  • 1 cup beef broth
  • 2 tablespoons dijon mustard

Seasonings

  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon pepper

Optional

  • 1 tablespoon cornstarch

Instructions

  1. Prepare the vegetables and roast: Start by cutting the onion into wedges, slicing the carrots into large 2-inch chunks, and keeping the baby potatoes whole. Mince the garlic cloves finely to release their flavor.
  2. Season the roast: Pat the chuck roast dry with paper towels, then season it generously on all sides with salt, pepper, dried thyme, and dried rosemary to infuse flavors into the meat.
  3. Sear the meat (optional but recommended): Heat a skillet over medium-high heat and add a little oil. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor but can be skipped for convenience.
  4. Layer ingredients in slow cooker: Place the onion wedges, carrots, and baby potatoes at the bottom of the slow cooker. Lay the seared chuck roast on top of the vegetables. Sprinkle the minced garlic evenly over the meat and veggies.
  5. Mix liquids and start cooking: In a small bowl, combine the beef broth and Dijon mustard until smooth. Pour this mixture evenly over the roast and vegetables inside the slow cooker.
  6. Cook the roast: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender and the vegetables are cooked through.
  7. Optional gravy preparation: If desired, remove the roast and vegetables from the slow cooker and keep warm. Pour the cooking liquid into a saucepan. Bring to a simmer and stir in 1 tablespoon cornstarch mixed with a little water to thicken into a flavorful gravy.
  8. Serve: Slice or shred the beef roast and serve it alongside the potatoes and carrots, drizzled with the thickened gravy if prepared.

Notes

  • For best flavor, sear the roast before placing it in the slow cooker.
  • Cornstarch is optional for making gravy; you can also use flour or arrowroot powder.
  • Adjust seasoning to taste before serving.
  • This recipe can be adapted for an Instant Pot using the slow cook function or pressure cooking with adjusted times.
  • Leftovers keep well refrigerated for 3-4 days or can be frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (slow cooker on low) or 4-6 hours (slow cooker on high)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/slow-cooker-beef-roast-with-potatoes-and-carrots-recipe/