Name: Classic Slow Cooker Beef Roast with Vegetables
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Cuisine: American
Ingredients: 3 lb chuck roast; 1 lb baby potatoes; 4 medium carrots; 1 large yellow onion; 2 cups beef broth

Savor a hearty beef roast with tender vegetables, slow-cooked to perfection in a crockpot! Juicy chuck roast, potatoes, carrots, and onions meld with savory broth for a comforting, flavorful meal. Ideal for busy days, this no-fuss dish fills your home with warmth and satisfies every craving effortlessly.

Recipe Tips and Tricks

Sear the beef before slow cooking for deeper flavor—worth the extra step!
Cut veggies into uniform chunks for even cooking—aim for bite-sized.

Layer potatoes on the bottom—they soak up juices and stay tender.
Add broth just until halfway up the roast—too much makes it soupy.
Use a liner in your crockpot for easy cleanup—genius hack!

Why You’ll Love This Recipe

Oh, you’re going to fall head over heels for this classic slow cooker beef roast with vegetables—it’s comfort food at its finest! This recipe is a total lifesaver: toss everything in the crockpot in the morning, and by dinnertime, your house smells like a cozy dream, and you’ve got a meal that’s melt-in-your-mouth delicious. The beef roast turns irresistibly tender, soaking up all that savory broth, while the potatoes, carrots, and onions become soft and flavorful, practically melting into every bite. It’s low-effort, high-reward cooking that warms your soul and fills your belly—perfect for busy days or when you just want something hearty without the hassle. You’ll love how it makes you feel like a kitchen rockstar with zero stress!

Yield: Serves 8

Classic Slow Cooker Beef Roast with Vegetables

Slow cooker beef roast with veggies—a tender, hearty meal for cozy nights.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

3 lb chuck roast

1 lb baby potatoes
4 medium carrots
1 large yellow onion

2 cups beef broth

Instructions

Gather Your Goodies: Alright, let’s get this slow cooker party started! Grab your chuck roast, baby potatoes, carrots, onion, and beef broth. Set out your crockpot, a cutting board, a sharp knife, a skillet (optional), tongs, and a measuring cup—everything you need for this cozy masterpiece!
Prep the Potatoes: Take your 1 lb of baby potatoes—rinse them under cold water, scrubbing gently with your hands to remove any dirt. Pat them dry with a paper towel, then leave them whole if small or halve larger ones with your knife for even cooking. Pile them into a bowl for now—ready to soak up flavor!

Chop the Carrots: Grab your 4 medium carrots—rinse them under cold water and peel them with a veggie peeler for a smooth look (or skip peeling for rustic vibes). Lay them on the cutting board and slice into 2-inch chunks—aim for uniform pieces so they cook evenly. Set them aside in a little heap!
Slice the Onion: Take your large yellow onion—peel off the papery skin with your fingers, then place it on the cutting board. Use your sharp knife to cut it into 6-8 wedges, keeping the root end intact so they hold together. These savory wedges are ready to add depth—toss them into a bowl!
Sear the Roast (Optional): Heat a skillet over medium-high—add a drizzle of oil if you like. Pat your 2-3 lb chuck roast dry with paper towels, then place it in the hot pan. Sear for 3-4 minutes per side until browned, using tongs to flip it—lock in that flavor! Skip this if you’re short on time, no biggie!

Layer the Crockpot: Open your crockpot lid—line it with a slow cooker liner if you’ve got one for easy cleanup. Spread the baby potatoes across the bottom in an even layer—they’ll soak up the juices like champs. Next, scatter the carrot chunks over the potatoes, then tuck the onion wedges around the edges—building the base!
Place the Roast: Grab your chuck roast (seared or not)—lift it with tongs and nestle it right on top of the veggies, centering it so it sits snugly. This beefy beauty is the star—let it rest there, ready to slow-cook into tender perfection. It’s already looking like a hearty feast!
Add the Broth: Measure out 2 cups of beef broth in a liquid measuring cup—pour it slowly into the crockpot, aiming around the sides of the roast so it pools at the bottom. Stop when it reaches halfway up the meat—enough to keep it juicy without drowning the veggies. Smells amazing already!

Set and Forget: Pop the lid on your crockpot—make sure it’s secure! Set it to low for 8 hours (perfect for all-day cooking) or high for 4-5 hours if you’re in a hurry. Let it do its thing—go about your day while the magic happens. Check it later; the beef should shred easily with a fork!
Serve and Savor: When it’s done, lift the lid—breathe in that heavenly aroma! Use tongs to transfer the roast to a platter, then scoop the veggies into a bowl with a slotted spoon. Shred the beef with two forks if you like, and spoon some broth over everything—dig in and enjoy the tender, flavorful goodness!

Notes

Let it rest 10 minutes before shredding for juicier beef.

Add salt and pepper after cooking—taste and adjust to your liking.
Crockpot size matters—use a 4-6 quart for best results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 473Total Fat 26gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 14gCholesterol 141mgSodium 372mgCarbohydrates 16gFiber 2gSugar 2gProtein 44g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck Roast: A 2-3 lb chuck roast is ideal—well-marbled for juiciness and tenderness after slow cooking; shoulder roast works too.
Potatoes: Baby Yukon gold or red potatoes hold their shape—starchy and creamy, they absorb broth beautifully.

Carrots: Fresh, medium carrots add sweetness and color—peel them for a cleaner look or leave rustic.
Onion: One yellow onion brings savory depth—cut into wedges for texture or smaller for a subtler flavor.
Beef Broth: Low-sodium beef broth keeps it rich but not salty—use homemade or store-bought for that umami kick.

Variations and Substitutions

Swap chuck roast for brisket or round roast—adjust cooking time slightly for leaner cuts.
Replace potatoes with sweet potatoes, parsnips, or turnips for a twist—each adds its own vibe.
Sub carrots with celery, mushrooms, or bell peppers for variety—mix and match your faves!

Use chicken or vegetable broth instead of beef broth for a lighter flavor—still deliciously cozy.
Add garlic cloves, rosemary, or thyme for an herby boost—fresh or dried, it’s your call!

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of broth to keep it juicy. Freeze in freezer-safe bags or containers for up to 3 months—separate beef and veggies if you can, and thaw overnight in the fridge before reheating. Perfect for meal prep!