Slow Cooker Beef Pot Roast with Carrots and Potatoes
Slow Cooker Beef Pot Roast with Carrots and Potatoes combines tender chuck roast, soft vegetables, and savory cooking juices in one comforting meal. With five ingredients, about 10 minutes of preparation, and 8 hours in the slow cooker, it’s an easy choice for Sunday dinner or a busy weekday.
- Prep Time: 10 mins
- Cook Time: 8hr
- Total Time: 8hr 10 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 3 lb chuck roast, fully thawed
- 1 lb baby carrots, rinsed
- 1 lb baby yellow potatoes, scrubbed; halve larger ones
- 1 packet pot roast seasoning mix
- 1 cup beef broth
Instructions
- Layer the vegetables: Spread the carrots and potatoes across the bottom of a slow cooker large enough for the lid to close fully.
- Add the beef: Place the chuck roast on top of the vegetables. No searing is needed.
- Mix the broth: Whisk the pot roast seasoning mix with the beef broth and pour over the roast and vegetables.
- Cook slowly: Cover and cook on low for 8 hours, keeping the lid closed. The beef should pull apart easily with a fork and the vegetables should be tender. If necessary, continue cooking until the meat is tender.
- Serve: Pull the beef into large pieces, removing large pieces of fat. Serve with the vegetables and spoon the cooking juices over everything.
Notes
- Seasoning packets vary in saltiness; taste the cooking juices before adding salt.
- Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days.
- Freeze the beef with its juices for up to 3 months. Potatoes may soften after freezing.
- Reheat leftovers with some cooking liquid until they reach 165°F throughout.
Nutrition
- Calories: Approximately 650
Keywords: Slow Cooker Pot Roast