Name: Slow Cooker Beef Roast with Potatoes and Carrots
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
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; ½ teaspoon dried rosemary; ½ teaspoon pepper; 3-4 pound chuck roast; 1 tablespoon cornstarch, optional

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A slow cooker beef roast with potatoes and carrots is the ultimate easy, family-friendly dinner. Juicy beef coated in a dijon-herb seasoning cooks low and slow until tender, while hearty onions, potatoes, and carrots soak up all the rich flavors for a comforting, no-fuss meal.

Ingredients and substitutions

Beef Roast – A boneless chuck roast, chuck shoulder roast, or round roast works beautifully. You can even swap it with a pork butt or shoulder of similar size. For a 6-quart slow cooker, choose a cut in the 3 to 4-pound range for best results.

Potatoes – Whole baby potatoes or new potatoes hold their shape best. If you’re using larger russet or Yukon gold potatoes, cut them in half or into big quarters. Avoid small diced potatoes, as they’ll turn mushy after 8 hours of cooking.

Carrots – Large carrot chunks are ideal. You can also substitute with parsnips or use bigger baby carrots. Thin or small carrots tend to soften too much during long cooking.

Onion & Garlic – Essential for depth of flavor. It’s not recommended to leave them out.

Beef Broth – The best choice for a rich, savory base. However, chicken or vegetable broth can be used in a pinch.

Dijon Mustard – Adds a subtle tang and savory note that blends into the roast; don’t worry, the finished dish won’t taste like mustard.

Seasonings – A mix of thyme, rosemary, salt, and pepper enhances the overall flavor. You can substitute thyme and rosemary with an Italian seasoning blend if preferred.

Cornstarch – Used at the end to thicken the cooking juices into a flavorful gravy. This step is optional but highly recommended.

How to make beef roast

Layer the vegetables and aromatics evenly on the bottom of the slow cooker.
In a small bowl, mix together the dijon-herb paste, then spread it over the beef roast, coating all sides.
Place the seasoned beef roast on top of the vegetables.
Cover the slow cooker, set it to low, and cook for 8–10 hours, or until the roast becomes tender and easily pulls apart.

Tips & Tricks

Keep the veggies in large pieces – For best texture, leave baby potatoes whole or cut larger potatoes into halves or quarters. Slice carrots into big chunks about 2 inches long. This step is key to preventing the vegetables from turning mushy before the roast is fully cooked.

Using a larger roast? – If your roast is bigger than 3 to 4 pounds, expect the cooking time to increase. The times provided are for a boneless roast within that range.

Cook low and slow for tender beef – Beef roast is a tougher, fattier cut, which makes it perfect for long, slow cooking. Low heat over several hours breaks down the connective tissue and collagen, transforming the meat into juicy, fall-apart perfection.

Resist lifting the lid – Each time you remove the lid, valuable heat escapes and slows the cooking process. To keep your roast on schedule, avoid lifting the lid until it’s nearly done.

Storage

Leftover beef roast can be stored in an airtight container in the refrigerator for 3 to 4 days, keeping it fresh and flavorful for easy reheating.
Cooked beef roast can be frozen in an airtight container for 2 to 3 months. You can also freeze the cooked carrots and potatoes, though the potatoes may become slightly softer or change texture once thawed.

Pot Roast with Carrots and Potatoes — SAVE FOR LATER

Frequently Asked Questions (FAQs)

1. What size slow cooker is best for this recipe?
A 6- to 7-quart slow cooker works best, allowing enough room for the roast and vegetables while cooking evenly.

2. Which cuts of meat work well for slow cooking?
Boneless chuck roast, chuck shoulder, or round roast are ideal. You can also use a pork butt or shoulder of similar size for a tasty variation.

3. How long should I cook the roast?
For a 3–4 pound roast, cook on low for 8–10 hours. Cooking times may increase slightly for larger roasts.

4. Can I freeze leftovers?
Yes! Cooked beef roast can be frozen for 2–3 months, and cooked carrots and potatoes can be frozen as well, though the potatoes may soften slightly after thawing.

5. Should I lift the lid during cooking?
Avoid lifting the lid, as it lets heat escape and can significantly increase cooking time. Only check near the end if necessary.

Conclusion

This slow cooker beef roast with potatoes and carrots is the perfect blend of convenience and comfort. With tender, flavorful beef and perfectly cooked vegetables, it’s a hearty meal the whole family will love. By following these tips and cooking low and slow, you’ll achieve melt-in-your-mouth results every time. Serve it for a cozy Sunday dinner, a holiday meal, or any time you want a simple, satisfying one-pot dinner.

Slow Cooker Beef Roast with Potatoes and Carrots

Author: Eliza Nooman
Total Time: 8hours15minutes

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Description

Enjoy a hearty slow cooker beef roast with potatoes and carrots, cooked low and slow for tender, flavorful beef and perfectly seasoned vegetables. This easy, no-fuss family meal is packed with savory dijon-herb flavor and makes the perfect comfort dinner.

Instructions

In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
Cover and cook on low for about 8-10 hours (or high for 5-6 hours), or until beef roast is tender. Time depend on the size and shape of the roast you’re using.
Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

Prep Time: 15minutes
Cook Time: 8hours
Category: Main Dish
Cuisine: American