Slow Cooker Beef Roast With Potatoes And Carrots

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Slow cooker beef roast with potatoes and carrots recipe.

Slow cooker beef roast with potatoes and carrots is an easy, no-fuss meal that the entire family will enjoy. Tender dijon-herb beef roast is slow cooked with onions, potatoes, and carrots.

Heather's recipe summary

Flavor: Beef roast is coated in a dijon-herb paste for a complex but mild, savory flavor. Staples like potatoes, carrots, and onion turn out perfectly cooked and tender.

Set it and forget it. All of the ingredients are added in the morning and cooked on low until dinner time.

Serves: 8 people

Similar to: Slow Cooker Pork Roast and Crock Pot Italian Beef Sandwiches

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Heather's recipe summary
Ingredients and substitutions
How to make beef roast
Tips and tricks
Storage
Frequently asked questions
Recommended
📖 Recipe
Comments

Ingredients and substitutions

Beef roast - I recommend using a boneless chuck roast, chuck shoulder roast, or round roast. This recipe would also work with a pork butt or shoulder of a similar size. If using a 6-quart crock pot, anything in the 3 to 4 pound range works best.
Potatoes - I highly recommend using whole baby potatoes or new potatoes for this recipe. If using larger russet potatoes or yukon gold potatoes, slice in half or into large quarters. Small diced potatoes will get mushy if cooked for 8 hours.
Carrots - Can be substituted with parsnips or larger baby carrots. Smaller carrots will get mushy when cooked for 8 hours, which is why I recommend slicing them into large chunks.
Onion and garlic - Adds flavor to the roast. I don't recommend omitting either ingredient.
Beef broth - Can be substituted with chicken or vegetable broth if needed. Beef broth will add the best flavor.
Dijon mustard - Adds tangy, savory flavor to the roast. The roast won't taste like mustard once it has cooked down with the rest of the ingredients.
Seasoning - Thyme, rosemary, salt, and pepper add savory flavor to the roast. Thyme and rosemary can be substituted with an Italian seasoning blend if desired.
Cornstarch - Thickens the juices into a gravy before serving. This step is optional.

How to make beef roast

Add vegetables and aromatics to the bottom of the slow cooker.
In a small bowl, prepare the dijon-herb paste and spread over the beef roast to coat all sides.
Place the beef roast on top of the vegetables.
Cover, turn to low, and cook for 8-10 hours (or until the roast is tender).

Tips and tricks

Leave veggies in large pieces - For best results, leave baby potatoes whole, or slice large potatoes into halves or quarters. Carrots should be sliced into large, 2-inch or longer chunks. Arguably the most important step in this recipe is leaving the produce whole or in large pieces so that they don't get mushy before the roast is done.

Using a larger roast? - Unfortunately, the cooking time will increase if you're using a roast larger than 3 to 4 pounds. The cooking times shown are for a boneless roast in this size range.

For tender beef - Beef roast is a fatty, tough cut of meat, and is best cooked low and slow. Tough meats need to be cooked for longer periods of time at a lower temperature. Doing so breaks down the tough connective tissue and the collagen between the muscle fibers. This results in a juicy, fall-apart tender meat.

Don't lift the lid - To ensure your roast cooks within the times you desire, don't be tempted to lift the lid. This slows down cooking time substantially, especially if you're removing the lid multiple times throughout the day.

Storage

Beef roast leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Cooked beef roast can be frozen in a tightly sealed container for 2 to 3 months. Cooked carrots and potatoes can be frozen as well, but potatoes may experience a slight change in texture when frozen and thawed.

Frequently asked questions

A cooked beef roast surrounded by potatoes and carrots.

What size slow cooker do I need?

For this recipe, a 6 to 7 quart slow cooker works best. Ideally a slow cooker should be filled between ½ and ¾ full for best results.

What cut of meat should I use?

Chuck roast, chuck shoulder roast, top or bottom round roast, pork butt, or pork shoulder are all great cuts for a slow cooker roast. I don't recommend lean cuts like pork loin, which take significantly less time to cook.

How long does it take to cook a roast in the slow cooker?

Cook your roast anywhere from 8 to 10 hours on low, or 5 to 6 hours on high. If your roast is larger, partially frozen (I don't recommend slow cooking frozen meat), or you're using a very old model of slow cooker, it may take longer to cook through.

Won't the vegetables get mushy?

The key to preventing mushy vegetables is to cut your carrots into large, two inch (or bigger) chunks and to leave the baby potatoes whole. Small diced potatoes and veggies will get mushy when cooked in the slow cooker for 8 or more hours. If you'd like to use small diced veggies, add them in the last 2 hours of cooking.

Shouldn't I sear my roast first?

If you'd like to sear your roast, you're welcome to do so. Searing adds depth of flavor and texture that you won't get from a slow cooker alone.

Doesn't searing "seal in the juices" of a roast?

No. This is a long-standing cooking myth that has been proven false many times. While searing does add flavor and texture to meat, it doesn't help seal in juices or moisture. Here is a great article on the subject: Tasting Table - The Biggest Myth About Searing Meat

What can I serve with beef roast?

I recommend a light salad (like this strawberry walnut salad) beforehand and homemade biscuits served with the roast to soak up the juices.

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