Name: low Cooker Herb Beef Roast with Carrots and Potatoes Recipe
Prep time: 20 min
Cook time: PT-493210H49M55S
Total time: PT-493210H49M55S
Ingredients: 3–4 lb beef roast (chuck or rump); 4 large carrots, peeled and cut into chunks; 4 medium potatoes, peeled and quartered; 1 large onion, sliced; 4 cloves garlic, minced; 1 cup low-sodium beef broth; 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp dried parsley; 2 bay leaves

Description

This slow cooker herb beef roast is the ultimate comfort meal, perfect for cozy family dinners or weekend gatherings. Tender beef, perfectly cooked carrots and potatoes, and a rich, savory broth create a dish that is both hearty and flavorful, requiring minimal effort while delivering maximum taste.

Ingredients

Scale

3–4 lb beef roast (chuck or rump)
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
1 large onion, sliced
4 cloves garlic, minced
1 cup low-sodium beef broth
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried parsley
2 bay leaves

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Instructions

Peel and cut carrots and potatoes into large chunks. Slice the onion and set all vegetables aside in a bowl.
Pat the beef roast dry with paper towels. Rub it with salt, pepper, paprika, rosemary, thyme, and parsley until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides for 2–3 minutes until browned (optional but recommended for added flavor).
Place the carrots, potatoes, and onions at the bottom of the slow cooker. Lay the beef roast on top of the vegetables.
Sprinkle minced garlic over the beef and vegetables. Pour beef broth around the roast without washing off the seasoning. Add bay leaves.
Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the beef is tender and vegetables are cooked through.
Check that the beef pulls apart easily with a fork and the vegetables are soft but not mushy.
Remove the roast and vegetables from the slow cooker and let the beef rest for 10 minutes before slicing.
Slice the beef, arrange on a serving platter with the carrots and potatoes, and spoon some of the cooking juices over the top. Garnish with fresh parsley if desired.

Notes

Chuck or rump roast works best for tenderness and flavor.
Searing the beef before slow cooking is optional but enhances flavor and color.
Vegetables placed under the roast absorb juices for added taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add cornstarch slurry to cooking juices if you prefer a thicker gravy.

Prep Time: 20 minutes
Cook Time: 8–10 hours (low) or 4–6 hours (high)