Beef Potato Carrots in Crock Pot
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My number one comfort food and a crowd-pleaser is my Crock Pot Roast with Potatoes and Carrots! This easy crockpot roast beef cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.
It requires minimal prep work, and it's tender enough to shred with a fork! Talk about an easy dinner waiting for the family when they get home!
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- Slow Cooker Roast Beef with Potatoes and Carrots
- Slow Cooker Roast Beef Ingredients
- How to Cook Melt in Your Mouth Roast Beef in the Slow Cooker
- How Long to Cook Roast Beef in Crock Pot
- Slow Cooker Roast Beef Recipe FAQs
- How to Thicken Roast Beef Gravy
- Crock Pot Roast Beef Recipes Tips
- Best Roast Beef Recipes
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- 📋 Recipe
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Slow Cooker Roast Beef with Potatoes and Carrots
What could be better than slow cooker beef recipes? Set everything up at the start of your day, and by dinnertime, you have a beautiful meal with no extra work.
I love it when one meal transitions into two. You can even double the recipe and have delicious meals all week long.
I guarantee you're going to love feeding your family this slow cooker pot roast with red wine gravy. Its fork-tender and the leftovers are perfect for making Hot Roast Beef Sandwiches .
Slow Cooker Roast Beef Ingredients
- chuck roast
- salt and pepper to taste
- butter
- vegetable oil
- yellow onion diced
- garlic powder
- tomato paste
- red wine
- carrots
- celery
- potatoes
- thyme
- rosemary
- bay leaves
- beef broth
- cornstarch
- Fresh parsley for garnish
How to Cook Melt in Your Mouth Roast Beef in the Slow Cooker
- Generously season a roast on all sides withsaltandpepper.
- In a large pan over medium-high heat, melt butter and vegetable oil.
- Once the butter is melted add the roast and sear golden-brown on all sides.
- Transfer to large slow cooker, keep the pan hot.
- Dice onion and add to the pan along with garlic powder.
- Cook, stirring, until golden, then add tomato paste and cook 1 minute.
- Transfer to the slow cooker, keep the pan hot.
- Add red wine to the pan.
- Scrape up any brown bits from the bottom and stir them into the wine.
- Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
- Chop carrots, celery stalks, and potatoes. Add dried thyme, dried rosemary, and bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
- Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add cornstarchto a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
- Taste the broth, then season withsaltandpepperas necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley(if using). Serve warm, and enjoy!
How Long to Cook Roast Beef in Crock Pot
We cook our crockpot roast for 9 hours over low heat. You can cook yours anywhere from 8-10 hours until it's fork-tender to your liking.
Slow Cooker Roast Beef Recipe FAQs
Do you have to brown a roast before putting it in the crockpot?
I recommend searing your roast before placing it in the crockpot to give it more flavor. Don't skip this step, it makes the dish so much tastier! Give it a quick sear on all sides in a pan until it's browned, then transfer it to the pot.
What are the best vegetables for slow cooker roast beef?
Celery, potatoes, onions, and carrots cook right in the pot with our slow cooker beef and gravy. You can use red or Yukon gold potatoes.
Can I use baby carrots?
If you use baby carrots, make sure they're thick enough to hold up to slow cooking. Or add them at the 2-hour mark. Otherwise, you'll wind up with mushy carrots.
Can I use fresh garlic?
I use both depending on what I have on hand. I like to use garlic powder because of how easy it is, but if you'd like you can also use fresh garlic. Cook it with the onions just as you would with the powder and use about the same amount (4 cloves or so if mincing it yourself).
How to Thicken Roast Beef Gravy
We use a mixture of cornstarch and broth from the crockpot to thicken the gravy inside the pot and find it thickens the beef gravy perfectly. If you want it a bit thicker, use a little more cornstarch.
Crock Pot Roast Beef Recipes Tips
- For firmer potatoes, add them halfway through the cook time instead of at the start.
- Do not use russet potatoes.
- Sear the roast first, brown the onions, and deglaze the pan with red wine before adding ingredients to the crockpot. This adds so much flavor!
Best Roast Beef Recipes
- Beef Birria used to make amazing Birria Tacos
- Smoked Chuck Roast
- Dutch Oven Pot Roast
- Oven Baked Chuck Roast Recipe
- Mississippi Pot Roast
Try more of our roast beef recipes!
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📋 Recipe
Amazing Slow Cooker Roast Beef with Potatoes and Carrots
Our number one comfort food: Slow Cooker Roast Beef with Potatoes and Carrots! This easy crock pot beef roast cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.
Servings: 8
Calories: 457 kcal
- 3 lb. chuck roast or eye of round, or rump roast
- salt and pepper to taste
- 2 Tbsp. unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion diced
- 1 Tbsp. garlic powder
- 2 Tbsp. tomato paste
- 1 cup dry red wine
- 4 carrots peeled and cut into 1-inch chunks
- 2 stalks celery sliced into ½-inch pieces
- 1 lb. Yukon potatoes or red potatoes, 1-2 pounds, cut into 1-inch pieces or halved/quartered if small
- 1 Tbsp. dried thyme
- ½ Tbsp. dried rosemary
- 2 bay leaves
- 3 cups beef broth
- 2 Tbsp. cornstarch
- Fresh parsley for garnish
Cooking the roast beef with potatoes and carrots
-
Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil.
Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
-
Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
-
Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
-
Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
-
Cover and cook on low for 8-10 hours until beef and vegetables are tender.
During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
-
Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!
- For firmer potatoes, add them halfway through the cook time instead of at the start.
- Do not use russet potatoes.
Calories: 457 kcal | Carbohydrates: 19 g | Protein: 36 g | Fat: 25 g | Saturated Fat: 12 g | Cholesterol: 125 mg | Sodium: 539 mg | Potassium: 1048 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 5330 IU | Vitamin C: 15 mg | Calcium: 71 mg | Iron: 5 mg
Photography by Tara Margetson.
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