Slow Cooker Roast, Carrots & Potatoes

9D8D6016-A37A-4D3C-A5B1-C1AA5FAFB274Slow Cooker Roast is one of the easiest meals you can make! Peel the potatoes & carrots, chop the onion, pour in the beef broth and sprinkle with herbs, that’s it!


Place the potatoes and

carrots in the slow cooker.


Sprinkle 3/4 of the onions on top of

the vegetables. Pour the beef broth over

top getting everything wet. Sprinkle 3/4 of

the seasonings evenly over the vegetables.


Place the roast on top of the vegetables.

Sprinkle the rest of the onions and

seasoning on top of the roast.


Slow cook on low for 8-9 hours or

high for 4- 4½ hours, then serve.

Slow Cooker Roast, Carrots & Potatoes



  • 1 – 3# to 5# chuck roast
  • 4-6 medium potatoes, peeled
  • 6-8 whole carrots, peeled with the ends cut off
  • 1 medium onion, peeled & sliced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1 – 14.5 oz. can beef broth,


  1. Place the carrots, potatoes and onions in the slow cooker.
  2. Sprinkle the tops with 3/4 of the onion.
  3. Pour the beef broth over the top and then sprinkle with 3/4 of the herbs.
  4. Lay the roast on top then place the rest of the onion and herbs on top of the roast.
  5. Slow cook on low for 8-9 hours or high for 4-4½ hours then serve.


    • I remember so many families that had this every Sunday. My Dad’s mom made the same food item every day off the week. Roast on Sunday was one of them I’m sure! I make a different meal almost daily….lol

      Liked by 1 person

      • Yes, you’re right – my grandmother did the Sunday pot roast, as did my mom. Later, when the cooking bags came out, my mom would use them instead and less mess and we would have it on a weeknight instead of Sunday. Less dishes to do which was always a treat. My great grandparents lived on a farm in rural Ontario (Ariss, near Guelph) and they had roast chicken every Sunday night. They had 9 children, so two chickens lost their lives every Sunday for dinner.

        Liked by 1 person

  1. Latvia not a beef eating nation. I sometimes are lucky if German butcher is in town . Last time i did pot roast I used La Crusier French casserole with heavy lid that is a fry pan too. use same method but with lots of garlic and lentils along with heaps of Parsley and black pepper. I add barely to help thicken the broth and cook carrots beef and onions too. Turned out fine but when you grew up of Hereford beef with marbled fat in it nothing comes near that quality abroad. That is one of the few things I miss about England. Thank you for your recipe I used it now with really good pork joints and in French style fat and red wine added.

    Liked by 1 person

    • I actually make this once a month in the summer too. That’s why I came up with the slow cooker recipe so I didn’t have to start the oven when our A/C was on. My mom made roast, carrots and potatoes a lot when we were kids but always in the oven. I love how much more moist it is in the slow cooker. Thank you for your comment❣️

      Liked by 1 person

  2. Since childhood I’ve had this thing about chewy meat, so rarely eat it unless it is ground. A friend taught me to first marinade a roast in vinegar, over-night, before putting it in a crock pot with veggies, etc. and it turns out amazing. The meat is extremely tender and the vinegar adds a nice flavor.


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