Slow Cooker Pot Roast Carrots (Printable Version)
Tender beef and vegetables slow-cooked to perfection in a rich, savory gravy. A comforting and effortless dish for any family dinner.
# What You'll Need:
→ Beef
01 - 3 pounds beef chuck roast, trimmed
→ Vegetables
02 - 5 large carrots, peeled and cut into 2-inch pieces
03 - 1.5 pounds baby potatoes or Yukon Gold potatoes, halved
04 - 1 large yellow onion, cut into wedges
05 - 3 cloves garlic, minced
→ Liquids
06 - 2 cups beef broth
07 - 0.5 cup dry red wine (optional; substitute broth if desired)
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
→ Spices and Herbs
10 - 2 teaspoons salt
11 - 1 teaspoon freshly ground black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
→ For Thickening Gravy (Optional)
15 - 2 tablespoons cornstarch
16 - 2 tablespoons cold water
# How to Make It:
01 - Generously season the beef chuck roast on all sides with salt and pepper.
02 - In a large skillet over medium-high heat, add a small amount of oil. Sear the seasoned roast until deeply browned on all sides, about 2-3 minutes per side. This step is recommended to enhance flavor.
03 - Place the prepared carrots, potatoes, onion wedges, and minced garlic into the bottom of a slow cooker.
04 - Carefully place the seared (or raw) beef roast directly on top of the arranged vegetables in the slow cooker.
05 - In a small bowl, whisk together the beef broth, dry red wine (if using), tomato paste, and Worcestershire sauce until well combined.
06 - Pour the prepared liquid mixture over the beef and vegetables. Sprinkle the dried thyme and rosemary evenly over the top, then add the bay leaves to the slow cooker.
07 - Cover the slow cooker with its lid and cook on the low setting for 8 hours, or until the beef is exceedingly fork-tender and the vegetables are soft.
08 - Once cooking is complete, carefully remove and discard the bay leaves from the slow cooker.
09 - For a richer, thicker gravy, transfer 2 cups of the cooking liquid from the slow cooker to a saucepan. In a separate small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water to form a smooth slurry. Stir the cornstarch slurry into the liquid in the saucepan. Bring to a gentle simmer over medium heat, stirring continuously, until the gravy has visibly thickened, which typically takes about 2-3 minutes.
10 - Shred the tender beef using two forks. Serve the shredded beef alongside the cooked vegetables and generously spoon the rich gravy over the top.
# Expert Insights:
01 -
- It’s ridiculously easy to get an incredibly tender, fall-apart roast with minimal effort; your slow cooker does all the heavy lifting.
- The gravy develops such a deep, rich flavor while cooking all day, it's pure comfort that tastes like you fussed over it for hours.
02 -
- Don't be afraid to really salt the beef generously; it makes all the difference in bringing out the flavor and preventing a bland final product.
- Searing the roast, even for just a few minutes, locks in so much more flavor and texture than skipping that step entirely; it's worth the extra pan.
03 -
- Don't lift the lid during the slow cooking process; every peek lets out precious heat and steam, extending the cooking time and potentially making your roast less tender.
- If you're using fresh herbs instead of dried, double the amount and add them in the last hour of cooking to preserve their vibrant flavor.