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Home » Recipes » Slow Cooker

Slow Cooker Beef Roast with Potatoes and Carrots

Modified: Feb 28, 2025 · Published: Apr 11, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1285 words. · About 7 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.

Why you'll love this recipe

Flavor: Beef roast is coated in a dijon-herb paste for a complex but mild, savory flavor. Staples like potatoes, carrots, and onion turn out perfectly cooked and tender.

Set it and forget it. All of the ingredients are added in the morning and cooked on low until dinner time.

Perfect for: An easy weeknight meal, Sunday dinner, or meal prep for the week.

Similar to: Slow Cooker Pork Roast and Crock Pot Italian Beef Sandwiches

Jump to:
  • Why you'll love this recipe
  • Ingredients and substitutions
  • How to make beef roast
  • Tips and tricks
  • Storage
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

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.

How to make beef roast

Adding ingredients to a slow cooker.
  1. Add vegetables and aromatics to the bottom of the slow cooker.
  2. In a small bowl, prepare the dijon-herb paste and spread over the beef roast to coat all sides.
  3. Place the beef roast on top of the vegetables.
  4. Cover, turn to low, and cook for 8-10 hours (or until the roast is tender).

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.

Storage

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.

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

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.
Pin Print Rate
4.62 from 120 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
Prevent your screen from going dark

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

  • Storage: Leftovers will keep in the refrigerator for 3-4 days or in the freezer for 2-3 months.
  • For small diced veggies: 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).
  • Varied cooking times: The size and shape of your roast and make and model of slow cooker (older models will 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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    4.62 from 120 votes (117 ratings without comment)

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  1. Kelley

    December 23, 2023 at 9:03 pm

    Can I marinate the roast over night

    Reply
    • Heather

      December 23, 2023 at 9:07 pm

      I haven't tried this myself but it shouldn't hurt anything. If you give it a try let us know how it goes!

      Reply
      • Kelley

        December 23, 2023 at 9:42 pm

        I will!

        Reply
  2. 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
  3. Natalie

    September 13, 2022 at 7:37 am

    Wonderful! My family devoured this.

    Reply
  4. 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, was the lid secure and flush with the slow cooker for the entire cooking time? Was the lid removed at all during the cooking time? This can greatly affect the cooking time by reducing the heat in the slow cooker.
      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
  5. 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
  6. 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
  7. 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
      • Vicky

        February 13, 2024 at 11:25 pm

        I assume it must have turned out delicious

        Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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