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
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
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
- cutting board
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 there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!