Name: Slow Cooker Beef Roast with Potatoes and Carrots
Prep time: PT15MIN
Cook time: PT8HR
Yield: 6 servings
Cuisine: Dinner
Ingredients: 3 lb beef chuck roast; 1 1/2 lb Yukon Gold or red potatoes, cut into large chunks; 4 large carrots, peeled and cut into 1 1/2-inch pieces; 1 large yellow onion, sliced; 4 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 2 tsp kosher salt, divided; 1 tsp freshly ground black pepper, divided; 2 tbsp olive oil; 2 tbsp cornstarch (optional, for thickening); 2 tbsp cold water (optional, for thickening); Fresh parsley, chopped (for garnish)

If you’re craving cozy comfort food with zero fuss, this Slow Cooker Beef Roast with Potatoes and Carrots is absolutely dreamy! The beef comes out melt-in-your-mouth tender, the vegetables soak up all those savory juices, and the rich, aromatic gravy ties everything together in each hearty bite.

It’s the very best set-it-and-forget-it meal—just a few minutes of prep, then your slow cooker does all the magic. This one-pot wonder is ideal for busy weeknights, fabulous Sunday suppers, and makes enough to satisfy the hungriest crowd.

Inspired by my grandma’s Sunday roast tradition but streamlined for modern life, this recipe is a must-try for anyone who loves effortless, classic comfort food!

Slow Cooker Beef Roast with Potatoes and Carrots, family-style comfort dish

Why You'll Love This Recipe

Ridiculously easy prep—just chop, season, and let the slow cooker do the work
Ultra-tender beef that practically falls apart with a fork
All-in-one meal—protein, veggies, and delicious gravy in one dish
Crowd-pleasing flavors everyone will love, from picky kids to adults

Key Ingredients for Slow Cooker Beef Roast with Potatoes and Carrots

See recipe card below for full list of measurements, ingredients, and instructions.

Chuck Roast

Chuck roast is the star of this dish, delivering that signature, fall-apart tenderness after hours in the slow cooker. Look for a well-marbled piece (around 3 pounds) for maximum juiciness. If you can’t find chuck, brisket or bottom round are solid alternatives—just know they may be a bit leaner and less buttery in texture.

Potatoes

Yukon Golds or red potatoes work beautifully here, as they hold their shape and soak up all the savory flavors without becoming mushy. Cut them into large chunks for the best texture. If you only have russets, peel them first since their skins can get tough in the slow cooker.

Carrots

Carrots add lovely sweetness and color to the roast. Slice them into thick coins or keep them in rustic chunks. Feel free to use baby carrots for convenience—they’ll work just as well!

Beef Broth

A good-quality, low-sodium beef broth forms the base of your rich gravy. Homemade is wonderful, but store-bought is totally fine. For a deeper flavor, you can swap in a splash of red wine for some of the broth.

Aromatics

Garlic, onion, and dried herbs (like thyme and rosemary) infuse the entire dish with classic, savory depth. If you’re out of fresh garlic or onion, granulated versions will work in a pinch, though fresh gives the best flavor.

Slow Cooker Beef Roast with Potatoes and Carrots cooking process

Instructions for Slow Cooker Beef Roast with Potatoes and Carrots

See recipe card below for full list of measurements, ingredients, and instructions.

Sear the Beef

For extra flavor, heat olive oil in a large skillet over medium-high heat. Season the roast with 1 teaspoon salt and 1/2 teaspoon pepper. Sear the beef for 3-4 minutes per side until deeply browned. (You can skip this step if you’re short on time, but it makes a difference!)

Layer the Vegetables

Add the potatoes, carrots, onion, and garlic to the bottom of your slow cooker. Sprinkle with the remaining salt and pepper.

Mix the Sauce

In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the veggies.

Add the Beef

Place the seared roast on top of the vegetables. Spoon a little of the broth mixture over the beef.

Slow Cook to Perfection

Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are cooked through.

Thicken the Gravy (Optional)

If you like a thicker gravy, transfer 2 cups of the cooking liquid to a small saucepan. Whisk together cornstarch and cold water, then stir into the liquid. Simmer for 2-3 minutes until thickened, then pour back into the slow cooker.

Serve and Garnish

Shred or slice the beef, and serve hot with veggies and plenty of savory gravy. Garnish with chopped fresh parsley for a pop of color.

Recipe Variations

Make It Gluten-Free

Use a gluten-free Worcestershire sauce and double-check your beef broth to ensure it’s gluten-free. The rest of the ingredients are naturally gluten-free!

Amp Up the Flavor

Add a splash of red wine to the broth for rich, robust flavor, or toss in a few sprigs of fresh rosemary and thyme for extra herbal notes. For even more inspiration, check out this guide to building flavor in slow cooker dishes.

Veggie Swap

Not a fan of carrots or want more veggies? Try adding parsnips, celery, or even sweet potatoes for a fun twist.

Spicy Twist

Give your roast a kick by sprinkling in a pinch of crushed red pepper flakes or adding a diced jalapeño to the vegetable mix.

Make-Ahead Meal Prep

Slice and portion leftovers into meal prep containers for easy lunches all week. The flavors get even better the next day!

Serving Suggestions

This hearty roast is a complete meal on its own, but it pairs beautifully with a crusty loaf of bread or fluffy dinner rolls to soak up every drop of that savory gravy. For an extra-special touch, serve with a fresh green salad tossed in a tangy vinaigrette, or try a side of homemade horseradish cream for a zesty contrast. Don’t forget a sprinkle of fresh parsley for the perfect finishing touch!

Storage and Reheating

Store leftover beef, potatoes, and carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth to keep everything moist. This dish also freezes well—just cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat as needed.

Frequently Asked Questions About Slow Cooker Beef Roast with Potatoes and Carrots (FAQ)

Q: Can I use a different cut of beef for this recipe?
A: Yes! While chuck roast is ideal for its marbling and tenderness, brisket or bottom round will work too. Just keep in mind that leaner cuts may be a little less juicy.

Q: Do I have to sear the beef before slow cooking?
A: Searing adds extra flavor and color, but if you’re short on time, you can skip this step and still get delicious results.

Q: Can I prepare this recipe ahead of time?
A: Absolutely! You can prep all the ingredients the night before and refrigerate them in the slow cooker insert (if your insert is removable and fridge-safe). Just pop it in the cooker in the morning.

For more slow cooker tips and inspiration, check out these slow cooker best practices.

If you’re ready for a melt-in-your-mouth, ultra-cozy meal with zero stress, this Slow Cooker Beef Roast with Potatoes and Carrots is sure to be your family’s new favorite. Try it tonight and leave a comment or rating to let me know how it turned out—happy cooking!

Slow Cooker Beef Roast with Potatoes and Carrots