Crock Pot Roast Beef Recipe With Carrots And Potatoes

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SLOW COOKER BEEF ROAST WITH POTATOES AND CARROTS



Slow Cooker Beef Roast with Potatoes and Carrots image

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.

Provided by Heather

Categories     Main Course

Time 8h15m

Number Of Ingredients 12

1 onion (cut into wedges)
1 pound carrots (cut into large, 2 inch chunks)
1 1/2 pounds baby potatoes (left whole)
4 cloves garlic (minced)
1 cup beef broth
2 tablespoons dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon pepper
3-4 pound chuck roast
1 tablespoon cornstarch (optional)

Steps:

  • In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
  • In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
  • Cover and cook on low for 8-10 hours (or high for 5-6 hours), or until beef roast is tender. This will depend on the size and shape of the roast you're using.
  • Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

Nutrition Facts : Calories 412 kcal, Carbohydrate 23 g, Protein 36 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 628 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

EASY SLOW COOKER ROAST BEEF



Easy Slow Cooker Roast Beef image

Our number one comfort food: Slow Cooker Roast Beef with Potatoes and Carrots! This easy crock pot beef roast cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.

Provided by Isabel Laessig

Categories     Main Course

Time 9h15m

Number Of Ingredients 17

3 lb. chuck roast (or eye of round, or rump roast)
salt and pepper (to taste)
2 Tbsp. unsalted butter
1 Tbsp vegetable oil
1 large yellow onion (diced)
1 Tbsp. garlic powder
2 Tbsp. tomato paste
1 cup dry red wine
4 carrots (peeled and cut into 1-inch chunks)
2 stalks celery (sliced into ½-inch pieces)
1 lb. Yukon potatoes (or red potatoes, 1-2 pounds, cut into 1-inch pieces or halved/quartered if small)
1 Tbsp. dried thyme
½ Tbsp. dried rosemary
2 bay leaves
3 cups beef broth
2 Tbsp. cornstarch
Fresh parsley for garnish

Steps:

  • Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
  • Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
  • Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
  • Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
  • Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
  • Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!

Nutrition Facts : Calories 457 kcal, Carbohydrate 19 g, Protein 36 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 125 mg, Sodium 539 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CROCK-POT BEEF ROAST



Crock-Pot Beef Roast image

I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.

Provided by Little This Little

Categories     One Dish Meal

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 potatoes, peeled and cut into large chunks
5 carrots, peeled and cut into 2-inch slices
1 onion, quartered
2 -3 lbs boneless chuck roast
1/2 cup water or 1/2 cup beef broth
1 tablespoon chives, chopped
2 tablespoons parsley, chopped
1/8 teaspoon pepper
1 (1 ounce) package onion soup mix
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

  • Put potatoes, carrots and onion on bottom of crockpot.
  • Place the roast on top, fat side up.
  • Pour in water or beef broth.
  • Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
  • Pour Worcestershire sauce and mushroom soup over meat.
  • Cover and cook on low 8-10 hours.
  • **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

MELT-IN-YOUR-MOUTH POT ROAST



Melt-in-Your-Mouth Pot Roast image

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 11

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Minced fresh thyme, optional

Steps:

  • Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES



Fallin' to Pieces Pot Roast With Carrots and Potatoes image

Yields a savory pot roast that is fork tender and literally falls to pieces. Carrots and potatoes are cooked along with the roast in a slow cooker or crock pot. Very easy and crowd-pleasing! WARNING: This recipe will make a proper lady want to eat like a man!

Provided by LuvviLoo

Categories     One Dish Meal

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -5 lbs beef roast (cut of your choice)
1 (1 1/4 ounce) envelope onion soup mix
1 1/2 teaspoons garlic powder
1 teaspoon Accent seasoning (optional)
1 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
8 ounces washed peeled baby carrots
5 medium russet potatoes
1 medium yellow onion
1 1/2-2 cups hot water
1 beef bouillon cube

Steps:

  • *prep time does not include time in frig to marinate, which is optional*.
  • In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
  • Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
  • Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
  • Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
  • Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
  • Place the seasoned beef on top of the onions, in the center of the slow cooker.
  • Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
  • Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
  • Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
  • **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
  • Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

Nutrition Facts : Calories 552.4, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.7, Sodium 1295.7, Carbohydrate 40.7, Fiber 5.9, Sugar 4.4, Protein 70.2

SLOW COOKER BEEF POT ROAST



Slow Cooker Beef Pot Roast image

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Steps:

  • Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
  • Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
  • Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
  • Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  • Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
  • Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  • Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  • Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
  • Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g

SLOW-COOKER BEEF ROAST WITH ONIONS AND POTATOES



Slow-Cooker Beef Roast with Onions and Potatoes image

Onion and potatoes add Old-World flavor to a family favorite beef roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 6

Number Of Ingredients 7

1 large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3 baking potatoes, cut into 1 1/2- to 2-inch cubes
2 cloves garlic, finely chopped
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix (from 2-oz box)
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
  • Cover; cook on Low heat setting 9 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 120 mg, Fat 1/2, Fiber 2 g, Protein 49 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

EASY CROCK POT ROAST WITH POTATOES AND CARROTS



Easy Crock Pot Roast with Potatoes and Carrots image

This recipe for Crock Pot Roast with Potatoes and Carrots creates delicious, fall-apart meat with tender vegetables and a savory gravy. It's one of the easiest pot roast recipes out there and only has 9 ingredients!

Provided by The Ashcroft Family Table

Categories     Dinner

Time 8h15m

Number Of Ingredients 9

5-6 small russet potatoes
1 onion
1 pound baby carrots
3-4 pound roast (chuck, round, or rump)
1½ teaspoons salt
½ teaspoon pepper
1 Tablespoon olive oil
1½ cups beef broth
.87 ounces powdered brown gravy (1 packet)

Steps:

  • Peel and slice potatoes into even-sized chunks. Slice onion into rings.
  • Layer the potato chunks, baby carrots, and the onion rings in a 6-8 quart Crock Pot.
  • Season roast with salt and pepper.
  • Heat olive oil in a large frying pan over medium heat. Sear both sides of the roast for 3-4 minutes.
  • Place the roast on top of the vegetables in the Crock Pot and pour beef broth over everything.
  • Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.
  • Remove the meat and vegetables to a platter to rest and cover with foil.
  • Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.
  • Add brown gravy to a small saucepan and slowly whisk in the beef broth.
  • Cook the gravy on medium heat until it comes to a boil. Reduce the heat and simmer for 1 minute adding more water if it is too thick.
  • Serve the hot gravy with the roast and vegetables.

Nutrition Facts : ServingSize 1 g, Calories 387 kcal, Carbohydrate 30 g, Protein 41 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 798 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g

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From flouronmyface.com


CROCK POT POTATOES AND CARROTS - RECIPES THAT CROCK!
2021-03-01 Instructions. Put your potato quarters, carrots and onion slices in the bottom of your 6 quart slow cooker. Sprinkle your seasonings on top and pour your broth in your crock pot. Pour in enough water to barely cover your veggies (about 2-3 cups). Cover and cook on low for 6-8 hours or high for 3-4 hours (until your veggies are fork tender).
From recipesthatcrock.com


ROAST BEEF IN CROCK POT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple …
From recipeschoice.com


SLOW COOKER POT ROAST WITH POTATOES AND CARROTS
2016-11-18 Add chopped onion quarters, carrots and potatoes in the slow cooker along with the water or broth. Place seared roast in crockpot. Then add garlic, oregano, and thyme evenly over the meat. Place on lid and cook on low for 6-8 hours or on high for 4-5 hours. After time has elapsed, remove roast, potatoes and carrots from crockpot and place on a ...
From eatwellspendsmart.com


BEST CROCK POT ROAST WITH POTATOES AND CARROTS | LIL' LUNA
2022-01-27 Preheat the oven to 325°F. Add a bit of oil to the dutch oven and heat it up on the stove top. Once hot add the beef chuck roast to the pot. Cook each side until browned. Remove the roast and add in the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the pot.
From lilluna.com


CLASSIC POT ROAST WITH POTATOES AND CARROTS - COOKING CLASSY
Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. Remove roast and shred or cut into large ...
From cookingclassy.com


7 SLOW COOKER ROAST BEEF RECIPES | ALLRECIPES
2021-06-17 Slow Cooker Red Curry Beef Pot Roast. View Recipe. this link opens in a new tab. Red curry paste, cumin, coriander, ginger, a can of diced tomatoes and green chiles, Asian fish sauce, and brown sugar add sweet and savory flavor. Meanwhile, coconut milk …
From allrecipes.com


2LB CROCK POT ROAST - RECIPES - PAGE 5 | COOKS.COM
Chop the onion and the ... and set the roast on top. Sprinkle with the ... simmer 10 minutes. Slice the roast and serve with the gravy. Delicious.
From cooks.com


CROCK POT ROAST BEEF - THE SOUTHERN LADY COOKS
2021-09-18 Instructions. Add roast, potatoes, carrots, and onions to pot. Mix dry onion soup with cream of mushroom soup, salt and pepper and pour over the meat and vegetables. Cook seven hours on low heat or until vegetables and meat are tender.
From thesouthernladycooks.com


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