Slow Cooker Roast, Carrots & Potatoes
Slow 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
http://www.InDianesKitchen.com
Ingredients
- 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,
Directions
- Place the carrots, potatoes and onions in the slow cooker.
- Sprinkle the tops with 3/4 of the onion.
- Pour the beef broth over the top and then sprinkle with 3/4 of the herbs.
- Lay the roast on top then place the rest of the onion and herbs on top of the roast.
- Slow cook on low for 8-9 hours or high for 4-4½ hours then serve.
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Categories: Beef, Broth, Potato, Slow Cooker, Vegetables/Slaws/Salads
Simple and with a great taste to boot. What is not to love about this. I’d probably fighting off my over spoilt Labrador too….though he would not be so lucky!
Hahaha he gets the leftovers! Thank you!
It looks great
Thank you!
I love pot roast!
We buy a side a beef every year so I fix it a lot! Have a great day!
I hope you do too!
Looks good
Thanks!
Nice to follow the recipe 🙂 thank you
You’re welcome!
Looks amazing & glad to be e a new follower of your food blog 😉
Thank you so much! Happy Mother’s Day!
Thanks and Happy Mother’s Days!
That was Sunday night dinner for years. 🙂
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
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.
What wonderful family memories! Thank you so much for sharing them!
You’re welcome Diane and it was nice for me to remember those Sunday dinners as well.
Reminds me of the brisket (also with carrots and potatoes) I grew up eating…and smelling!
Yes very similar! I wish I could bottle up the wonder aroma and sell it!
Yes just as I like.Your grandson thinks chicken age egg story so your home came first.
Hahahahaha you are so right!
I love pot roast! So delicious, and it’s the best kind of comfort food.
Isn’t it! SO easy to make and house smells amazing!
Looks delicious Diane. I can almost smell it cooking
I keep saying I want to bottle up the wonderful aroma! Thanks Miss Hammie!
I sent my mom your website information and she said that is the company she is working with! What a small world! I told her to check yours out.
Can I place my dinner order? I’ll have the pot roast followed by the homemade chocolate syrup over ice cream please 😀
Of course come on over! Did you see the Frozen Peanut Butter Pie I posted today? That got the first half of the Hot Fudge! The rest goes with ice cream..lol
I think I gain weight reading your blog with your delicious looking creations!
Oh believe me, it is so hard NOT gaining weight. I try to make most of the sweet things when the grandkids are here (every week for 3 days). That way it’s less for me!
That is smart!
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.
Wow that sounds amazing! So much wonderful flavor. I use barley in my vegetable soup but never tried it in a roast. What a great idea!
You are too kind dear thank you for your replies
You’re welcome!
Quick and easy is always best in my kitchen. Thanks again for another great recipe! 🙂
You’re welcome Jan!
Get Out!! I was thinking of making a pot roast this weekend, and here you are with this yummy recipe. Thanks!
Great minds think alike…hahahahaha
Easy and so delicious, Diane. We usually have this once a month starting in September…love having this when it gets cold out and you’re looking for a comfort food feel…with the comfort of not having to do a lot of dishes!
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❣️
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.
How interesting I’m glad it works for you. How much vinegar do you use?
I think I just poured enough to cover the meat in the bowl I put it in. It’s been years so I’m not sure what kind of roast I used. I bought 1/2 a roast, organic, from the local coop I used to go to in West Seattle. I’ve cooked roasts with wine before but I really liked how tender and flaky the meat was after an over-night marinade with the vinegar. And I liked the flavor it gave the meat and veggies I cooked in the crock pot.
Great thank you Katelon!
My mouth is watering! Looks deee-licious!
Thank you for your kind words❣️