Slow Cooker Pot Roast Carrots (Printable)

Hearty beef pot roast slow-cooked with carrots, herbs, and a rich savory sauce for comforting meals.

# What You Need:

→ Beef

01 - 3 lb chuck roast, trimmed of excess fat

→ Vegetables

02 - 5 large carrots, peeled and cut into 2-inch pieces
03 - 3 medium potatoes, peeled and quartered
04 - 1 large onion, sliced
05 - 3 cloves garlic, minced
06 - 2 celery stalks, cut into 2-inch pieces

→ Liquids

07 - 2 cups beef broth
08 - 1/2 cup dry red wine

→ Seasonings

09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce
11 - 2 tsp salt
12 - 1 tsp black pepper
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves

→ For Thickening

16 - 2 tbsp cornstarch
17 - 2 tbsp cold water

# Steps:

01 - Pat the chuck roast completely dry with paper towels and season all sides generously with salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2 to 3 minutes per side.
03 - Arrange carrots, potatoes, celery, onion, and garlic in an even layer at the bottom of the slow cooker.
04 - Place the seared roast on top of the vegetable bed.
05 - Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary in a bowl until well combined.
06 - Pour the liquid mixture over the roast and vegetables. Tuck bay leaves into the liquid.
07 - Cover and cook on LOW for 8 hours or until the meat pulls apart easily with a fork.
08 - Remove the roast and vegetables to a serving platter. Discard bay leaves.
09 - Whisk cornstarch and cold water until smooth. Stir into the cooking liquid, turn to HIGH, and cook for 10 to 15 minutes until thickened.
10 - Slice or shred the beef and serve with vegetables, drizzled with thickened sauce.

# Expert Advice:

01 -
  • Mostly hands off cooking that lets you go about your day while dinner practically makes itself
  • The leftovers somehow taste even better, if you manage to have any left
02 -
  • Searing is not strictly required but the difference in flavor depth is absolutely worth the extra ten minutes
  • Every slow cooker runs differently, so start checking at 7 hours if you know yours runs hot
03 -
  • Trim excess fat from the roast before cooking, otherwise you end up with too much grease in your sauce
  • Let the meat rest for at least 10 minutes before slicing, otherwise all those juices run right out onto the cutting board

Go Back