This easy Slow Cooker Pot Roast and Veggies tastes amazing! Slow cooking creates tender roast beef, potatoes, carrots, onions, and flavorful gravy.
Why I love this recipe
It has just 10 minutes of prep, 9 ingredients plus salt and pepper, and it takes just 7 easy steps.
Table of Contents
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How to make Crockpot Beef Roast and Veggies
Step 1 – On a cutting board, cut the onion into large chunks.
Step 2 – Add the beef roast to the crock pot and then place the vegetables around the roast.
Step 3 – Add in the jarred minced garlic, Worcestershire sauce, thyme, beef broth, salt, and pepper on top of the meat.
Step 4 – Cover and cook on low for 8 hours or on high for 5 hours.
Step 5 – Remove the beef roast and vegetables from the crockpot, leaving the liquid inside.
Step 6 – In a small bowl whisk together 1/4 cup of liquid from the pot and the cornstarch.
Step 7 – Pour it back into the crockpot stirring for 3-5 minutes until the gravy begins to thicken a little. Serve and enjoy!
Pro Tips
Store leftovers in an airtight container in the fridge for up to 4-5 days.
You may also enjoy
- Ground Beef Cottage Pie Recipe
- Ground Beef and Garlic Bread Recipe
- Ground Beef Fajita
- Veggie and Meat Spaghetti (with Vegan option)
Slow Cooker Pot Roast and Veggies Recipe
Equipment
Ingredients
- 2 pounds beef chuck roast
- 1 pound baby yellow potatoes (or baby red potatoes)
- 8 ounces baby carrots
- 1 onion
- 1 teaspoon jarred minced garlic
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon thyme
- 1 cup beef broth (or beef stock)
- Salt and black pepper (to taste)
- 2 ½ Tablespoons cornstarch
Instructions
- On a cutting board, cut the onion into large chunks.
- Add the beef roast to the crockpot and then place the baby carrots, baby potatoes, and onions around the sides of the roast.
- Add in the jarred minced garlic, Worcestershire sauce, thyme, beef broth, salt, and pepper on top of the roast.
- Cover and cook on low for 8 hours or on high for 5 hours.
- Remove the beef roast and vegetables from the crockpot, leaving the liquid inside.
- In a small bowl whisk together 1/4 cup of liquid from the pot and the cornstarch.
- Pour it back into the crockpot stirring for 3-5 minutes until the gravy begins to thicken a little. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
Hi, and welcome! I’m Zona House, and I have a passion for creating delicious recipes that make dinner time and dessert moments both easy and enjoyable. I believe that cooking shouldn’t feel like a chore but rather an exciting opportunity to explore flavors and try new combinations.
Whether you’re a busy professional looking to whip up something quick after a long day or you’re planning a cozy family gathering, I’ve got a variety of recipes that cater to all skill levels and tastes. From hearty one-pan meals that save time on cleanup to indulgent desserts that bring a touch of sweetness to any occasion, I’m here to inspire your culinary adventures.
So grab your apron, and let’s make some magic in the kitchen together!
Connie
Sunday 6th of April 2025
Won't the cattots and potatoes get mushy? Seems like a long time to cool them.
Zona House
Monday 7th of April 2025
Hi Connie, if you use fresh carrots and potatoes they come out soft and tender but not mushy. Enjoy!
Zona House
Wednesday 19th of June 2024
I hope you love this beef roast and veggies as much as we do!