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    Home » Recipes » Slow Cooker

    Slow Cooker Beef Roast with Potatoes and Carrots

    Published: Apr 11, 2021 · Modified: Sep 27, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1200 words. · About 6 minutes to read this article.

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    Slow cooker beef roast with potatoes and carrots recipe.
    Slow cooker beef roast with potatoes and carrots recipe.
    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.

    Beef roast in a large slow cooker.

    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

    Ingredients on a counter top.
    • 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

    Adding ingredients to a slow cooker.
    • 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

    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

    How long do leftovers keep?

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

    Can I freeze leftovers?

    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.

    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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    📖 Recipe

    Beef roast in a large slow cooker.
    Print Recipe
    4.59 from 95 reviews

    Slow Cooker Beef Roast with Potatoes and Carrots

    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.
    Prep Time15 minutes minutes
    Cook Time8 hours hours
    Total Time8 hours hours 15 minutes minutes
    Servings: 8 servings
    Calories: 412kcal
    Author: Heather

    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

    • 6-Quart Slow Cooker
    • Zwilling Pro Chef's Knife
    • Silicone Basting Brush
    • Measuring Spoons

    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. 

    Nutrition Estimate

    Calories: 412kcal | Carbohydrates: 23g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 628mg | Potassium: 1155mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9505IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 5mg
    Course: Main Course
    Cuisine: American

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    1. Mel

      November 06, 2022 at 6:47 pm

      You still are not saying what a serving is... 1/4 cup, full cup, gallon????? 412 kcal for how much????

      Reply
      • Heather

        November 06, 2022 at 6:58 pm

        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.

        Reply
        • Jody Havens

          September 25, 2023 at 8:00 am

          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!

          Reply
    2. Natalie

      September 13, 2022 at 7:37 am

      Wonderful! My family devoured this.

      Reply
    3. Marni

      July 13, 2022 at 11:20 pm

      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.

      Reply
      • Heather

        July 13, 2022 at 11:34 pm

        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!

        Reply
    4. Helen ace

      April 13, 2022 at 4:15 pm

      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

      Reply
      • Heather

        April 13, 2022 at 4:24 pm

        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/

        Reply
    5. Allyson

      February 23, 2022 at 4:55 pm

      I’ve always seared my pot roast before adding to crockpot to hold the juices in. Does this come out juicy? Looks fabulous btw 😁

      Reply
      • Heather

        February 24, 2022 at 8:05 am

        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

        Reply
    6. Richard

      January 08, 2022 at 4:50 pm

      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.

      Reply
      • K

        February 11, 2022 at 1:39 am

        So, How did the roast turn out?

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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