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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.
It requires minimal prep work, and it’s tender enough to shred with a fork! Talk about an easy dinner waiting for the family when they get home!
Jump to:
- Best Slow Cooker Beef and Gravy
- What is the best meat for pot roast?
- Do you have to brown a roast before putting it in the crockpot?
- Pot Roast Vegetables
- Can I use baby carrots?
- Can I use fresh garlic?
- Can I use fresh herbs?
- Is it better to slow cook on low or high?
- How Long to Cook Chuck Roast in Crock Pot
- How to Thicken Gravy
- ⭐ Best Beef Recipes Tips
- 📖 Beef Slow Cooker Recipes
- 📌 Pin it for later!
- 📋 Recipe
Best Slow Cooker Beef and Gravy
What could be better than slow cooker beef recipes? Set everything up at the start of your day, and by dinnertime you have a beautiful meal with no extra work.
Our Slow Cooker Roast Beef with Potatoes and Carrots fits the bill perfectly. It’s an easy pot roast crock pot recipe, complete with its own side dishes and beef gravy.
We guarantee you’re going to love feeding your family this slow cooker pot roast with red wine gravy. It’s fork-tender and the leftovers are perfect for making Hot Roast Beef Sandwiches.
We love when one meal transitions into two. You can even double the recipe and have delicious meals all week long.
What is the best meat for pot roast?
The best beef for pot roast is chuck roast, rump roast, and round roast. We use chuck roast for our recipe.
Do you have to brown a roast before putting it in the crockpot?
We sear our roast before placing it in the crock pot to give it more flavor. Don’t skip this step, it makes the dish so much tastier!
Give it a quick sear on all sides in a pan until it’s browned, then transfer it to the pot. We do this with a mixture of butter and vegetable oil for a perfect sear.
Pot Roast Vegetables
Celery, potatoes, onions, and carrots cook right in the pot with our slow cooker beef and gravy. You can use red or Yukon gold potatoes.
Can I use baby carrots?
Yes! But, if you use baby carrots, make sure they’re thick enough to hold up to slow cooking. Or add them at the 2-hour mark. Otherwise you’ll wind up with mushy carrots.
Can I use fresh garlic?
Yes. We use garlic powder because of how easy it is, but if you’d like you can also use fresh garlic. Cook it with the onions just as you would with the powder and use about the same amount (4 cloves or so if mincing it yourself).
Can I use fresh herbs?
If you like, you can use fresh rosemary and thyme instead of dried. Use about 1 Tbsp. minced fresh herbs each for your slow cooker chuck roast.
Is it better to slow cook on low or high?
We highly recommend you do not cook this recipe on high. It is much more tender cooked low and slow. Prep everything at the start of the day, then let it cook while you go about the rest of your day. It’s a perfect meal prep dinner!
How Long to Cook Chuck Roast in Crock Pot
We cook our crockpot roast for 9 hours over low heat. You can cook yours anywhere from 8-10 hours until it’s fork-tender to your liking.
How to Thicken Gravy
We use a mixture of cornstarch and broth from the crock pot to thicken the gravy inside the pot and find it thickens the beef gravy perfectly. If you want it a bit thicker, use a little more cornstarch.
⭐ Best Beef Recipes Tips
- For firmer potatoes, add them halfway through the cook time instead of at the start.
- Do not use russet potatoes.
Sear the roast first, brown the onions, and deglaze the pan with red wine before adding your ingredients to the slow cooker. This adds so much flavor, so these steps should not be skipped.
📖 Beef Slow Cooker Recipes
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📋 Recipe
Slow Cooker Roast Beef with Potatoes and Carrots
Equipment
Ingredients
- 3 lb. chuck 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
Instructions
Cooking the roast beef with potatoes and carrots
- 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.
Making the gravy
- 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!
Notes
- For firmer potatoes, add them halfway through the cook time instead of at the start.
- Do not use russet potatoes.
Nutrition
Photography by Tara Margetson.
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