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Slow Cooker Beef Roast with Potatoes and Carrots

Slow Cooker Beef Roast with Potatoes and Carrots for Cozy Comfort

This Slow Cooker Beef Roast with Potatoes and Carrots is a delicious and comforting meal perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Roast
  • 3 pounds Beef Chuck Roast Swap with brisket or round roast for variety.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
For the Vegetables
  • 4 cups Potatoes Yukon Gold or red potatoes work well.
  • 3 medium Carrots Can replace with parsnips.
  • 1 large Onion Shallots can be used for a milder taste.
  • 4 cloves Garlic Fresh is ideal, but powdered works.
For the Cooking Liquid
  • 4 cups Beef Broth Vegetable broth can be used for a lighter option.
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 2 tablespoons Worcestershire Sauce Soy sauce can also be used.
For Seasoning
  • 1 teaspoon Dried Thyme Fresh herbs can be used (3x the amount).
  • 1 teaspoon Dried Rosemary Fresh herbs can be used (3x the amount).

Equipment

  • Slow Cooker
  • large skillet
  • Cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Season the Beef: Generously season the beef chuck roast with salt, pepper, dried thyme, and dried rosemary.
  2. Sear the Beef: Heat a large skillet over medium-high, add olive oil, and sear the beef roast for 2-3 minutes on each side.
  3. Prepare the Vegetables: Chop potatoes and carrots, slice onion, and mince garlic. Layer them in the slow cooker.
  4. Combine Ingredients in the Slow Cooker: Place the seared roast on top of the vegetable layer.
  5. Add Cooking Liquids: Pour beef broth and Worcestershire sauce over the mixture.
  6. Slow Cook the Roast: Cover and cook on low for approximately 8 hours until fork-tender.
  7. Serve and Enjoy: Remove the roast, let it rest, then slice and serve with vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Experiment with different root vegetables for a personal touch.

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