Slow Cooker Beef Pot Roast with Carrots and Potatoes

Introduction

A slow cooker beef pot roast with carrots and potatoes is the ultimate comfort food. It’s hearty, warm, flavorful, and perfect for family dinners or special occasions. This dish transforms a simple beef chuck roast into a melt-in-your-mouth main course, with tender vegetables and a savory gravy that ties everything together. Using the slow cooker ensures the beef cooks low and slow, making it juicy, succulent, and deeply infused with herbs and seasonings.

Why I Love This Recipe

I love this recipe because it requires minimal effort but delivers maximum flavor. You simply sear the beef, place it in the slow cooker with vegetables and broth, and let it cook slowly for hours while your home fills with irresistible aromas. By dinner time, you’ll have a complete meal ready to serve. It’s also versatile—you can swap out vegetables, adjust seasonings, and even use leftovers for sandwiches or soups.

Why It’s a Must-Try Dish

This is a must-try dish because it combines convenience with deliciousness. The slow cooker does all the hard work, freeing up your time. It’s also a family-friendly recipe that’s nourishing, satisfying, and perfect for cold evenings. Whether you’re hosting guests or just want a wholesome dinner, this pot roast is a timeless classic.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 8 hours (low) or 5 hours (high)
• Total Time: 8 hours 20 minutes
• Servings: 6
• Calories per serving: ~450–500 kcal (varies by portion size)
• Cuisine: American
• Course: Main Course

Ingredients

• 3–4 lbs (1.5–2 kg) beef chuck roast
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 large carrots, cut into chunks
• 2 lbs (900g) baby potatoes or regular potatoes, cut into halves
• 2 cups beef broth (or stock)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme (or 3 sprigs fresh thyme)
• 2 tsp dried rosemary (or 2 sprigs fresh rosemary)
• 2 bay leaves
• 2 tbsp cornstarch + 2 tbsp cold water (for gravy thickening, optional)

Simple Cooking Directions

1. Sear the beef roast until browned.
2. Place beef, vegetables, and seasonings in the slow cooker.
3. Add broth, tomato paste, Worcestershire sauce, and herbs.
4. Cook on low for 8 hours or high for 5 hours until beef is fork-tender.
5. Make gravy with cornstarch if desired.
6. Serve hot with fresh herbs as garnish.

Step-by-Step Preparation Method

1. Prepare the Beef:
   • Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper.
2. Sear the Roast:
   • Heat olive oil in a skillet over medium-high heat. Sear the beef for 3–4 minutes per side until nicely browned. This step locks in flavor.
3. Layer Vegetables:
   • Place carrots, potatoes, onion slices, and garlic at the bottom of the slow cooker.
4. Add the Beef:
   • Place the seared beef roast on top of the vegetables.
5. Make the Broth Mix:
   • In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the beef and vegetables.
6. Slow Cook:
   • Cover with lid. Cook on low heat for 8 hours (recommended) or high heat for 5 hours until beef is fall-apart tender.
7. Make the Gravy (Optional):
   • Remove beef and vegetables from the slow cooker.
   • Strain the liquid into a saucepan. Mix cornstarch with cold water, then whisk into the broth. Simmer until thickened to gravy consistency.
8. Serve:
   • Slice or shred beef and serve with the vegetables. Spoon gravy on top.

How to Serve

• Serve the beef pot roast hot on a large platter with carrots and potatoes surrounding the roast.
• Drizzle gravy generously over the meat and vegetables.
• Pair with crusty bread, a fresh salad, or even buttered noodles for a complete meal.

Additional Recipe Tips

• Use beef chuck roast for best tenderness—it has marbling that melts beautifully.
• Don’t skip searing the beef; it deepens the flavor.
• For extra richness, add 1 cup red wine to the broth mixture.
• If your slow cooker is small, cut the beef roast in half.

Variations

• Italian Style: Add Italian herbs, tomatoes, and olives.
• Spicy Kick: Add chili flakes or hot sauce.
• Creamy Version: Stir in cream of mushroom soup for a creamier sauce.
• Vegetarian Option: Replace beef with hearty mushrooms and add extra potatoes.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled pot roast (with vegetables and gravy) in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth if it seems dry.

Special Equipment Needed

• Slow cooker (6-quart recommended)
• Large skillet (for searing beef)
• Tongs and ladle
• Sharp knife & cutting board

Conclusion

Slow Cooker Beef Pot Roast with Carrots and Potatoes is a timeless dish that brings comfort and joy to the dinner table. It’s hearty, flavorful, and easy to prepare, making it perfect for busy families and special gatherings alike. With its tender beef, perfectly cooked vegetables, and rich gravy, this recipe is guaranteed to become a family favorite. Whether you enjoy it fresh from the slow cooker or from frozen leftovers, it’s a must-try classic that never disappoints.

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Slow Cooker Beef Pot Roast with Carrots and Potatoes

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 8 hrs Total Time 8 hrs 20 mins

Servings: 6 Calories: 500 kcal

Description

A slow cooker beef pot roast with carrots and potatoes is the ultimate comfort food. It’s hearty, warm, flavorful, and perfect for family dinners or special occasions.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 lbs 3–4 (1.5–2 kg)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 large carrots, cut into chunks
• 2 lbs (900g)
• 2 cups beef broth (or stock)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme (or 3 sprigs fresh thyme)
• 2 tsp dried rosemary (or 2 sprigs fresh rosemary)
• 2 bay leaves
• 2 tbsp 2 cornstarch + 2 tbsp cold water (for gravy thickening, optional)

Instructions

1. Prepare the Beef : Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper.
2. Sear the Roast : Heat olive oil in a skillet over medium-high heat. Sear the beef for 3–4 minutes per side until nicely browned. This step locks in flavor.
3. Layer Vegetables : Place carrots, potatoes, onion slices, and garlic at the bottom of the slow cooker.
4. Add the Beef : Place the seared beef roast on top of the vegetables.
5. Make the Broth Mix : In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the beef and vegetables.
6. Slow Cook : Cover with lid. Cook on low heat for 8 hours (recommended) or high heat for 5 hours until beef is fall-apart tender.
7. Make the Gravy (Optional) : Remove beef and vegetables from the slow cooker. Strain the liquid into a saucepan. Mix cornstarch with cold water, then whisk into the broth. Simmer until thickened to gravy consistency.
8. Serve : Slice or shred beef and serve with the vegetables. Spoon gravy on top.

Keywords: slow cooker beef pot roast with carrots and potatoes