Name: Slow Cooker Sunday Roast with Potatoes and Carrots
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: British-American
Ingredients: ½ tsp black pepper; 1 cup low-sodium beef broth; 1 lb carrots, sliced; 1 lb potatoes, chunked; 1 tbsp cornstarch; 1 tbsp olive oil; 1 tsp dried rosemary; 2 tbsp low-sodium soy sauce; 3 lbs beef chuck roast; 4 cloves garlic, minced

This Slow Cooker Sunday Roast with Potatoes and Carrots features succulent beef roast with tender veggies in a savory herb sauce. Perfect for a cozy meal, it’s an easy recipe that delivers hearty, comforting flavors with minimal effort.

Why You’ll Love This Recipe

This slow cooker Sunday roast with potatoes and carrots is a hearty, set-it-and-forget-it meal that transforms a beef roast into melt-in-your-mouth tenderness, paired with tender veggies in a savory herb sauce. Ideal for family gatherings or a relaxing Sunday dinner, it’s perfect for meal prep and offers a comforting, one-pot dish with minimal cleanup. The slow cooker’s simplicity creates a nutrient-rich, flavorful meal that brings everyone to the table.

Recipe Tips and Tricks

Sear the Roast: Browning adds a rich, caramelized crust.

Cut Veggies Evenly: Uniform pieces ensure consistent cooking.
Adjust Seasoning: Taste and tweak herbs to your liking.
Thicken the Sauce: Use a cornstarch slurry for a glossy finish.

Low Heat Only: Cook on low to keep meat tender.
Rest Before Serving: Let it sit for 10 minutes to retain juices.
Use Fresh Herbs: Enhances the sauce’s aroma over dried.

Stir Gently: Avoid breaking potatoes or carrots when mixing.
Check Doneness: Meat should pull apart easily with a fork.
Serve Hot: Maximizes the roast-veggie contrast.

Yield: 8 servings

Slow Cooker Sunday Roast with Potatoes and Carrots

Succulent Sunday roast with potatoes and carrots, easy in crock pot.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

½ tsp black pepper
1 cup low-sodium beef broth

1 lb carrots, sliced
1 lb potatoes, chunked
1 tbsp cornstarch

1 tbsp olive oil
1 tsp dried rosemary
2 tbsp low-sodium soy sauce

3 lbs beef chuck roast
4 cloves garlic, minced

Instructions

Prep the Roast: Season the beef chuck roast with black pepper.

Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 4-5 minutes per side until browned. Transfer to the slow cooker.
Add Veggies: Place chunked potatoes and sliced carrots around the roast in the slow cooker.
Mix the Sauce: In a bowl, whisk together beef broth, soy sauce, minced garlic, and rosemary until smooth.

Pour Over Roast: Pour the sauce mixture over the roast and veggies, ensuring even coating.
Cook on Low: Cover and cook on low for 8-10 hours, until the meat is tender and pulls apart easily.
Prepare Cornstarch: Mix cornstarch with 1 tbsp water to create a slurry; set aside.

Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the sauce thickens.
Rest and Shred: Turn off the slow cooker and let the roast rest for 10 minutes. Shred or slice the meat, stirring to coat with sauce and veggies.
Serve and Enjoy: Serve hot with your favorite sides, and savor this hearty delight!

Notes

Sear roast thoroughly for a deeper flavor; use tongs to handle safely.
Cut veggies into even chunks to ensure uniform cooking; avoid overcrowding.
Adjust soy sauce or rosemary to balance flavors to your taste.

Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 500Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 358mgCarbohydrates 19gFiber 3gSugar 3gProtein 45g

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

Beef Chuck Roast (3 lbs): Well-marbled for flavor and tenderness.
Potatoes (1 lb): Yukon Gold or red, cut into chunks for texture.

Carrots (1 lb): Peeled and sliced into thick pieces for sweetness.
Beef Broth (1 cup): Low-sodium keeps flavors balanced.
Soy Sauce (2 tbsp): Low-sodium adds umami; tamari for gluten-free.

Garlic (4 cloves): Minced for aromatic warmth.
Rosemary (1 tsp, dried): Infuses earthy flavor; fresh works too.
Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.

Olive Oil (1 tbsp): Used for searing, adding depth.
Black Pepper (½ tsp): Enhances flavors; adjust to taste.

Variations and Substitutions

Meat Swap: Use pork shoulder or lamb roast; adjust cooking time.

Veggie Options: Substitute with parsnips or turnips for variety.
Broth Swap: Use chicken or vegetable broth for a lighter taste.
Soy Sauce Alternatives: Use coconut aminos for a soy-free version.

Herb Variations: Swap rosemary with thyme or sage.
Oil Swap: Use avocado oil or skip for oil-free cooking.
Spice Twist: Add paprika or mustard powder for depth.

Gluten-Free: Ensure soy sauce and broth are certified gluten-free.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.
Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.