Slow Cooker Pot Roast Carrots (Print Version)
Tender beef chuck roast slow-cooked with carrots, potatoes, and herbs for a comforting family meal.
# What You’ll Need:
→ Beef and Seasonings
01 - 3 lbs beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 1.5 lbs baby potatoes, halved
07 - 1 large yellow onion, cut into wedges
08 - 3 cloves garlic, minced
09 - 2 celery stalks, cut into 2-inch pieces
→ Liquids
10 - 2 cups beef broth (gluten-free if needed)
11 - 1 tbsp Worcestershire sauce (gluten-free if needed)
→ Herbs and Spices
12 - 2 sprigs fresh rosemary (or 1 tsp dried)
13 - 3 sprigs fresh thyme (or 1 tsp dried)
14 - 2 bay leaves
# Steps:
01 - Pat the beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms on all surfaces.
03 - Arrange carrots, baby potatoes, onion wedges, minced garlic, and celery pieces in an even layer at the bottom of the slow cooker.
04 - Transfer the seared roast and place it directly on top of the vegetable bed.
05 - Pour the beef broth and Worcestershire sauce evenly over the roast and surrounding vegetables.
06 - Tuck the rosemary sprigs, thyme sprigs, and bay leaves into the liquid around the meat.
07 - Cover and cook on low setting for 8 hours until the beef pulls apart easily with a fork and vegetables are completely tender.
08 - Remove and discard the herb sprigs and bay leaves. Slice or shred the roast and serve alongside the vegetables with pan juices spooned over the top.
# Expert Tips:
01 -
- The beef becomes so tender you can cut it with a fork, and the vegetables soak up all that savory goodness
- It is a complete meal in one pot with almost zero hands on time once you get it started
- Leftovers taste even better the next day, if they last that long
02 -
- Searing the meat first is not optional for the best flavor and texture, that brown crust is where the depth comes from
- Do not add liquid beyond what is called for, the meat and vegetables release plenty as they cook
- The roast is done when a fork slides in and out like soft butter, there is no such thing as overcooked here
03 -
- A splash of red wine in the braising liquid adds incredible depth, use something you would actually drink
- Parsnips or turnips mixed with the carrots add lovely sweetness and color variation