Slow Cooker Beef Roast with Potatoes and Carrots
Ok, let’s chat roast: a not-so-perfect (but oh-so-delicious) family legend
You ever have one of those Sundays where all you want is something hearty and cozy simmering away while you putter around the house? Well, I do. A lot. This slow cooker beef roast with potatoes and carrots is basically my spirit animal for comfort food (if, uh, roast can be a spirit animal). Makes me think of my mom’s crowded kitchen, dogs underfoot and, honestly, me sneaking a potato or two straight from the pot. I know, scandalous. Plus, it’s the kind of meal where the aroma practically hugs you at the door. I even once came home late, forgot I’d put it on—pretty sure the neighbors were jealous from the smell wafting down the street.
Why this roast totally wins at dinner time
I make this when I can’t be fussed with fancy pans or complicated steps. My family goes nuts for this roast—especially because it’s basically a dinner and “leftovers for lunch,” which you don’t always get with fancier things. (Seriously, the leftovers are sort of magic.) And hey, I used to worry the beef would turn out tough—there was a run where I nearly invented beef leather—but once you trust the slow cooker to do its thing, it’s all tender city. Some weeks, I swap in different root veggies just to use up fridge odds and ends, and nobody’s cared yet—oh, except that time with all-parsnip. That was… polarizing.
What you’ll need (and what you can totally swap)
- About 3 lb (1.3 kg) beef chuck roast—honestly, some weeks I use brisket or even a cheap round, it still works.
- 5-6 potatoes, chopped into chunks. I like Yukon Golds best, but russets or even those little red ones work. In a pinch, I’ve mixed in sweet potatoes and nobody noticed.
- 4 big carrots, peeled and sliced, though baby carrots are great if you can’t face peeling anything.
- 1 onion, roughly chopped (red, yellow, doesn’t matter).
- 3 cloves garlic, smashed (or, no joke, a healthy squeeze of jarred garlic when I’m feeling lazy).
- 2 cups beef broth (I’ve used instant cubes and leftover gravy; my grandmother swore by homemade but… life is short).
- 2 tablespoons tomato paste. Or, in a pinch, a glop of ketchup does it! Don’t tell, alright?
- 1 tablespoon Worcestershire sauce.
- Salt and pepper, a generous sprinkle of each.
- Herbs! A little thyme and a bay leaf—fresh is nice but dried saves money.
How I throw this together (with a few honest shortcuts)
- First off, pat your roast dry and give it a confident sprinkle of salt and pepper. If you have the time, sear it in a skillet with a little oil until it’s nice and brown on all sides. (Honestly, I skip this half the time—the difference is noticeable but not earth-shattering.)
- Toss the potatoes, carrots, and onion into your slow cooker, spreading them out. This is where I get distracted and end up rearranging it all; not sure it matters.
- Place the roast right on top—a throne of vegetables, if you will. Nestle it in, so it looks cozy.
- Spread the garlic over everything. Whisk (or, stir with a fork like I do) the broth, tomato paste, and Worcestershire sauce together. Pour all that goodness over the beef and veggies. Add the thyme and bay leaf.
- Put the lid on. Cook on low for about 8 hours (on high, it’s more like 5, but low just makes the beef falling-apart tender). Don’t freak out if you peek halfway and it looks a bit odd—everything comes together at the end. And yes, this is when I sneak a taste. Quality control, right?
- When the beef practically falls apart at a gentle prod with a fork, it’s ready. Fish out the bay leaf (I always forget and someone finds it, oops), then slice or shred the beef (whatever you like—just don’t stress, nobody’s taking notes).
Things I learned the hard way (so you don’t have to)
- If you crowd in too many potatoes, they sort of melt into mush. It’s edible, but folks might ask if it’s supposed to be stew.
- Oh, and don’t forget the salt at the beginning—waiting ‘til the end just doesn’t work as well, though I’ve tried it (several times, in fact).
- Leftover veggies do alright in omelets, or mashed up for shepherd’s pie. Accidentally discovered that last one!
Variations I’ve definitely tried—some better than others
- I swapped the beef for pork shoulder once and it…well, let’s just say my family prefers the original.
- Sometimes I add a spoonful of Dijon to the broth for tang.
- If I have celery knocking around, I’ll toss that in, but honestly, nobody seems to notice except me.
- Now and then, I throw in a parsnip or two (but, like I said earlier, everyone has an opinion about that).
What you need (and how to make do)
- Slow cooker—yep, pretty core. But if you don’t have one, you can totally use a heavy Dutch oven and stick it in the oven at 300°F (about 150°C) for the same amount of time. Just check it doesn’t dry out (trust me, learned the hard way).
- A knife, a cutting board, a big spoon or ladle.
- If you want to thicken the sauce at the end, a small pan to boil it is handy, but not a dealbreaker.
How long it keeps (though, it vanishes fast in my house!)
Technically, you can pop leftovers in an airtight container and keep them in the fridge up to 3 days. But honestly, I think it tastes even better the next day, probably because the flavors snuggle up overnight. I almost never get to test the “freezes beautifully” advice—it’s just gone that quick. But yes, it freezes alright, if you’re the rare, disciplined soul who saves extra.
Serving vibes and family quirks
This roast loves a pile of buttery mashed potatoes, but seeing as there are already potatoes in it, maybe that’s carb overload? (Don’t care. Still do it.) If we’re feeling extra, I serve a scoop of horseradish sauce or a spoonful of grainy mustard. Sometimes, we’re just grabbing hunks of bread to mop up the juice, and it’s perfect. Oh, and a little chopped parsley on top makes it look cheffy—my youngest actually prefers it without the green stuff, though, so I leave it off half the time.
What I’ve learned (mostly from messing it up)
- I once rushed and tried to cook the beef on high for only three hours. Total mistake; the meat was chewy and sad—patience really pays off here.
- If you forget to add tomato paste, the flavor still works but feels a little flat. So, if you remember halfway, just stir some in. It’ll forgive you.
- Always taste before serving. Flavors sometimes go a bit awol in the slow cooker—random but true.
People actually ask me stuff (so here’s what I tell them)
- “Can I skip searing the beef?” Sure you can—sometimes I do (out of laziness, really). It adds flavor but it still works either way.
- “What cut of beef is best?” Chuck roast is my usual pick because it’s forgiving and gets tender. But round or brisket also work. Or, if you find a good sale cut, use that. I mean, no rules police here.
- “If I use sweet potatoes, should I peel them?” I do, but you don’t have to. The skins get pretty soft—depends whether that sort of thing bugs you.
- “Can I add more veggies?” Absolutely—just don’t go overboard or you’ll have to call it something else entirely (I tried adding broccoli once, turned to mush. 0 out of 5 would not recommend).
- “Why does my roast look gray partway through?” Oh, that’s totally normal. By the time it’s done, it browns up thanks to the sauce and you won’t know the difference.
And finally, sidetracking for a moment: this is one of those recipes where you can really put your own spin on things, and even if you get distracted, it almost always works out. Unless you, say, wander off during the searing step and burn your only roast… but that’s another story. Good luck, and honestly, don’t stress too much—dinner’s rarely ever perfect, but it’s always worth making.
Ingredients
- 3 lb beef chuck roast
- 1 1/2 lb potatoes, cut into chunks
- 1 lb carrots, peeled and cut into pieces
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
-
1Season the beef roast generously with salt, pepper, thyme, and rosemary on all sides.
-
2Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side.
-
3Place the potatoes, carrots, onion, and garlic in the bottom of a slow cooker. Lay the seared beef roast on top of the vegetables.
-
4Pour the beef broth and Worcestershire sauce over the roast and vegetables.
-
5Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
-
6Remove the roast and vegetables from the slow cooker. Slice the beef and serve with the vegetables and cooking juices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
