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.
Looking for an easy "set it and forget it" meal? You're going to love this slow cooker beef roast recipe. All of the ingredients are added in the morning and cooked on low until dinner time.
The dijon-herb beef roast is filled with flavor and turns out juicy and fall apart tender. Potatoes, carrots, and onions are thick chopped and tossed right in with your beef roast.
Serve this beef roast for an easy weeknight meal, Sunday dinner, or anytime you're looking for a warm, comforting meal. You may also enjoy my garlic & herb slow cooker pork roast recipe.
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.
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.
Frequently asked questions
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.
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.
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.
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.
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.
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
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.
I recommend a light salad (like this strawberry walnut salad) beforehand and homemade biscuits served with the roast to soak up the juices.
Recommended
📖 Recipe
Slow Cooker Beef Roast with Potatoes and Carrots
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
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.
Equipment Recommendations
Notes
- Leftovers will keep in the refrigerator for 3-4 days.
- If you'd prefer to add small diced potatoes and carrots, add them during the last 2-3 hours of cooking (to prevent mushy vegetables).
- The size and shape of your roast and make and model of slow cooker (older models cook slower) can affect the cooking time of your roast. Using a larger roast, a bone-in roast, or an old slow cooker will increase cooking time.
You still are not saying what a serving is... 1/4 cup, full cup, gallon????? 412 kcal for how much????
412 calories is for 1/8th of the total recipe. Calories are calculated by adding up the nutrition of all the ingredients, then dividing that total by eight (the number of servings this recipe feeds). It's impossible to measure a recipe like this with measuring cups, given that you have some whole ingredients like roast, potatoes, and carrots, along with broth. If you'd like to measure each serving exactly, I'd recommend weighing the entire cooked roast on a scale, then dividing by eight. Then do the same for your broth and veggies.
I made this recipe according to the directions except that my roast was a little over 5lbs. It was so big, the lid on my crockpot didn't quite go on all the way. Yet, after a couple of hours of cooking down, I was able to rearrange the meat and veggies, and after a good 10 hours, it was perfect!! I will make this recipe again for sure! I did not sear the roast after reading that it's not necessary and our meat came out so tender and juicy and flavorful!
Wonderful! My family devoured this.
Hello, I thought I followed the recipe right, but neither the roast, nor the veggies were done on time. I have a 7 quart slow cooker, would that make all the difference? Just trying to figure it out for next time.
Hi Marni, I include a time frame in the recipe card to give you an idea of how long it may take, but unfortunately many factors can affect this, including the age and brand of your slow cooker (newer slow cookers tend to cook faster than older models), as well as the size and shape of your roast. Any slow cooker about 6 to 7 quarts should work fine for this recipe, as long as it's filled about 1/2 to 3/4 full. If the roast and veggies weren't done cooking at 10 hours, I'd suggest adding another 1 to 2 hours, depending on how far off they were. Or, try starting your roast on high for the first two hours, then reduce the heat to low for the last 6 to 8 hours. Hope this helps!
I will try this meal tonight looks like it be easy to make and very delicious. What other side dish can whip up for this recipe
Hi Helen, some crusty bread, rolls, or biscuits would make a great addition. Or, a light side salad or corn on the cob:
https://thetoastykitchen.com/buttery-stovetop-biscuits/
https://thetoastykitchen.com/kale-apple-slaw-with-poppy-seed-vinaigrette/
https://thetoastykitchen.com/oven-roasted-corn-on-the-cob-with-seasoned-butter/
I’ve always seared my pot roast before adding to crockpot to hold the juices in. Does this come out juicy? Looks fabulous btw 😁
Hi Allyson! Searing does help add flavor and texture to your roast. However, the idea that it helps hold juices in is actually a myth. This roast does come out juicy, as long as it's not overcooked. I don't find it necessary to sear this roast, but you're welcome to give it a try! I'd recommend seasoning with salt and pepper, searing, then brushing on the remaining mustard paste ingredients afterward. Here's a few interesting articles about searing meat:
https://www.tastingtable.com/693055/why-sear-meat-locking-in-juices-food-myths/
https://www.seriouseats.com/the-food-labs-top-food-myths
I’ve always cooked these ingredients in a slow cooker with the roast in first and the veggies around the side and on top of the roast. I find this recipe very interesting and will be trying it tomorrow. Thank you for making it available.
So, How did the roast turn out?