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.
Ingredients and substitutions
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. Smaller diced potatoes will get mushy when 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.
Beef broth can be substituted with chicken or vegetable broth.
What kind of roast should I use?
A chuck roast or chuck shoulder roast is easy to find at your local grocer. This is the type of roast I've used in the photos. Chuck roast will turn out tender and shreds easily with a fork.
This recipe will also work with a round roast (top or bottom round), which is slightly leaner than a chuck roast. Round roast is easy to slice and serve.
This recipe would also work with a pork butt or pork shoulder. Or, try my recipe for Garlic & Herb Slow Cooker Pork Roast.
How to prevent mushy vegetables
The key to preventing mushy vegetables is to cut your carrots into large, two inch (or bigger) chunks, and to leave your baby potatoes whole.
Veggies can be served as is and sliced on the plate, or sliced just before serving.
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.
Tender beef roast
So, what's the key to cooking a tender, juicy beef roast? 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.
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 onion cut into wedges
- 1 pound carrots cut into large, 2 inch chunks
- 1 ½ 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 8-10 hours (or high for 5-6 hours), or until beef roast is tender. This will 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).