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Slow cooker beef roast with potatoes and carrots is an easy, no-fuss meal that the entire family will enjoy. Tender dijon-herb beef roast is slow cooked with onions, potatoes, and carrots.
Looking for an easy “set it and forget it” meal? You’re going to love this slow cooker beef roast recipe. All of the ingredients are added in the morning and cooked on low until dinner time.
The dijon-herb beef roast is filled with flavor and turns out juicy and fall apart tender. Potatoes, carrots, and onions are thick chopped and tossed right in with your beef roast.
Serve this beef roast for an easy weeknight meal, Sunday dinner, or anytime you’re looking for a warm, comforting meal.
Slow Cooker Pot Roast is the ultimate comfort food! It’s a super hearty, deliciously flavorful meal in one that’s sure to satisfy even the pickiest of eaters.
This is just classic, homestyle, stick to your ribs good food made with basic, real ingredients. Plus it’s the best thing to come home to, cooked in the crock pot and ready to eat after a long day!
I highly recommend using whole baby potatoes or new potatoes for this recipe. If using larger russet potatoes or yukon gold potatoes, slice in half or into large quarters. Smaller diced potatoes will get mushy when cooked for 8 hours.
Carrots can be substituted with parsnips or larger baby carrots. Smaller carrots will get mushy when cooked for 8 hours, which is why I recommend slicing them into large chunks.
Beef broth can be substituted with chicken or vegetable broth.
A chuck roast or chuck shoulder roast is easy to find at your local grocer. This is the type of roast I’ve used in the photos. Chuck roast will turn out tender and shreds easily with a fork.
This recipe will also work with a round roast (top or bottom round), which is slightly leaner than a chuck roast. Round roast is easy to slice and serve.
This recipe would also work with a pork butt or pork shoulder. Or, try my recipe for Garlic & Herb Slow Cooker Pork Roast.
The key to preventing mushy vegetables is to cut your carrots into large, two inch (or bigger) chunks, and to leave your baby potatoes whole.
Veggies can be served as is and sliced on the plate, or sliced just before serving.
Small diced potatoes and veggies will get mushy when cooked in the slow cooker for 8 or more hours. If you’d like to use small diced veggies, add them in the last 2 hours of cooking.
So, what’s the key to cooking a tender, juicy beef roast? Beef roast is a fatty, tough cut of meat, and is best cooked low and slow.
Tough meats need to be cooked for longer periods of time at a lower temperature. Doing so breaks down the tough connective tissue and the collagen between the muscle fibers. This results in a juicy, fall-apart tender meat.
Beef roast leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Cooked beef roast can be frozen in a tightly sealed container for 2 to 3 months. Cooked carrots and potatoes can be frozen as well, but potatoes may experience a slight change in texture when frozen and thawed.
I don’t always thicken the broth if I don’t have time but I really do prefer the thicker gravy. I’ve tried several different methods for thickening and I prefer the cornstarch route since you don’t have to add extra fat (butter for flour) and I prefer to thicken after cooking best.
If you try to thicken with flour or cornstarch from the beginning it doesn’t thicken properly and can leave a floury or cornstarch flavor behind. It’s . Here’s how you’ll thicken the gravy:
For best results stick with the chuck roast for this recipe. Other roasts won’t be as tender.
I have also made this using a bag of baby carrots but only go for a bag of the thick baby carrots. You know what I mean. We’ve all seen those pencil thin worthless bags of baby carrots. Use the hearty thick ones (check the organic section, they aren’t much more expensive and they taste better).
If you’d like you can also add 1/2 cup red wine to this recipe along with the beef broth.
I only recommend low heat cooking for the most tender results. I’ve tested with high heat cooking and it’s just not the same.
Really you don’t need anything else to go with this it’s such a hearty dish on it’s own, but if you’d like serve it with a side salad, some steamed asparagus for a nice green color, or some steamed asparagus for a nice green color, or some buttered homemade bread.
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