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.
Leftovers
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
Ingredients
- 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
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 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.
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).
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.
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 2/3 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?