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.
- 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.
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.
Slow Cooker Beef Roast with Potatoes and Carrots
- 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
- 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.
- 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.