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Meet my favorite slow cooker recipe!  The beef melts in your mouth and the carrots are oh-so-flavorful.  And, with only five ingredients, it’s so easy to make!

Wait, let me back up a minute and say that this might not be my favorite slow cooker recipe.  I’m kind of obsessed with these other slow cooker recipes:

I’ve been making this recipe once a week for a couple of months though, so I think it’s safe to say that it’s one of my favorites.  It’s quickly become my go-to recipe when I give freezer meals as gifts.  When you taste how delicious it is, you’ll know why.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become.  My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them.  (Our four-year-old prefers raw carrots.  She doesn’t know what she’s missing!)



Slow Cooker Beef Roast and Carrots

  • Author: Kelly McNelis
  • Yield: 6 servings


Cook fresh or freeze to cook later. Serve with rice, biscuits, or a big side salad.


  • 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
  • 1-2 pounds carrots, peeled and chopped into bite-sized pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning.  Yum!)


  1. Combine all ingredients in your slow cooker.
  2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.


  • Carla says:

    This is a great recipe! I love your suggestions for freezing. I don’t do that often enough.

    • Kelly says:

      Freezing crockpot meals is THE BEST. Such a time-saver! 🙂

    • Leah says:

      Do I coat the roast in the seasoning and oil…or just combine all ingredients and put roast on top? Thanks!

      • Kelly says:

        If you make it fresh, I would put the roast in the slow cooker first and then add everything else. If you freeze it first, I would add the carrots and everything else to the bag before the meat (so it’s the first ingredient dumped into the slow cooker). No need to coat the roast either way.

    • Leah says:

      Do you have the nutritional information for this recipe? Thanks!

      • Kelly McNelis says:

        Sorry, at this time I’m only able to provide nutritional info in my cookbook and freezer meal pro membership site.

  • Jamie says:

    This recipe reminds me of my mother, as she used to make this all the time when I was a child. Makes me feel at home!

  • Stacey says:

    Do you think that I can add potatoes to this without changing anything?

    • Kelly says:

      I don’t have a lot of luck with freezing raw potatoes or cooking them in the crockpot. If I were you, I’d cook them separately or add cooked rice to the crockpot while cooking.

      • Linda says:

        What you can do is peel or leave peelings on and put them in the fridge overnight in cold water and threw them in the crock pot in the morning when you add the other ingredients…. I usually do this and they are fine….. 🙂

      • Susy says:

        I think you could add potatoes when you put in the crock pot to cook.

        I have made kind of this recipe forever. This is what I asked for my birthday dinner when I was small. But, you coat the roast in flour and sear all sides of it in the hot olive oil to hold in the juices. Add a little bit of water. Cover and simmer for an hour. Put carrots, potatoes, onions and seasonings in. Cook until meat falls apart.

      • george rei says:

        I have found that the canned potatoes work best no fuss just drop them in

      • Lisa ONeal says:

        I’m about to throw this into the crockpot for the first time tomorrow morning. This is new to me, so I’m a little thrown by there not being any more liquid and want to make sure there wasn’t a mistake in the recipe. There is no need to add additional broth before cooking, like with the balsamic beef and carrots recipe?? Thanks!

        • Kelly says:

          No additional liquid needed. Hope you love the recipe, Lisa!

        • Sue Fox says:

          Lisa O Neal…surely it has to have some broth or water in it, I would read on the packet of seasoning she is saying to use, it should say on it how much to add to it to use it….I put about a cup in mine when I use the it for this roast.

        • Nikki says:

          I just made this recipe this evening. I also wondered about it going in so “dry.” However, you will end up with a lot of liquid as the fat cooks out of the meat.

    • Susan says:

      My daughter made a crock pot freezer meal over the weekend and it had potatoes in it. She sliced them like scalloped potatoes and it came out delish! Just remember if you add potatoes is adding quite a bit of carbs, so if you’re trying to keep it healthier, you might want to consider using brown rice. But I’m with you, I love the potatoes!!

    • Heather Ramey says:

      I add fresh potatoes the morning I put it in the crock pot. If you are worried about them cooking through you can use canned potatoes.

  • ilona nie says:

    When you re-heat it for 8 hours, is this in the crock-pot again?

    • Kelly says:

      I’m not sure what you mean by “re-heat.” Whether I cook it immediately or freeze it for later, I only cook it once.

      • Ashley says:

        I think ilona read it as you cook it in the crock pot and then freeze it….then “re-heat” it again in the crock pot. I’m assuming this is what she meant because that is exactly how I read it the first time. When I went back over your instructions I realized you put all of this in the freezer and then when ready to cook that’s when it’s all done within 8 hours.

  • Melissa says:

    After freezing you aren’t adding any additional liquid to this to cook? Seems like it will be too dry to be in crock pot for 8-12 hours?

    • Kelly says:

      I’m sure it will depend on the size and strength of your crockpot, but I’ve made this recipe at least 20 times and it always turns out perfectly. Just cook it until the carrots are soft and the beef shreds easily with a fork.

  • Silke says:

    Your recipes sound so delicious. Here in germany the crockpot is not well known, so i’m searching for recipes on the internet. For how many persons are the recipes designed?

  • Heather says:

    I made this recipe yesterday, and it was absolutely wonderful! I used a McCormick BBQ seasoning as my flavor. The carrots were my favorite part! This one’s a keeper, thank you!

  • Shannon says:

    Can you use frozen meat when making these freezer meals?

  • Brandi says:

    Hi, Kelly! I’m printing this recipe, and I don’t see a print icon. Am I over looking it?

    Also, I love that Pinterest widget in the right sidebar! What widget is that called?

    Thank you for sharing a yummy looking recipe! Can’t wait to try it out next week!

    • Kelly says:

      Hi Brandi! I used to have a print-friendly icon, but it got deleted when I was making some updates last week. Whoops! I’ll work on adding a new one. I’m not sure what the widget is called. I pulled it right from my Pinterest profile. Thank you for your encouragement!

    • Cofi says:

      Its called a snipping tool.

  • Penny says:

    Do you cut the meat up before you freeze it or just leave it whole?

  • Colleen says:

    Hello I am going to make this during the week. I am not going to put it all together and freeze first I’ll be home so I’ll just put right into crockpot as i go. If I was just putting it all in do you think I could cut some potatoes and add them in with the carrots? Or do you think they will be too dried out?

    • Kelly says:

      I’m new to cooking potatoes in my crockpot, but I’ve tested it three times lately and they’ve all turned out great. That makes me think you can go ahead and add them at the start of cooking. If you can find the bags of mini potatoes at the grocery store, even better. Those will definitely stay tender.

    • flo says:

      I always put potatoes in my crockpot with my meat and they turn out perfect!

  • María says:

    Do you add water to crockpot?

  • Leigh says:

    Can you use baby carrots and not chop them?

    • Kelly says:

      Yes! I’ve made it many times that way. For some reason, I think the whole carrots taste better but I think I have a preference for them in general. If you’re used to eating baby carrots and like the way that they taste, go ahead and use them. They’re definitely a time-saver.

  • Lisa says:

    Hi Kelly,

    Do you take the string off the beef before you put it in the crock pot? Also could you cook this on high?

  • Tricia says:

    This roast was delicious! My boyfriend said it was a 5 star meal! He wants to know when I will make it again. 🙂 My grocery store did not have the Chipotle seasoning so I used McCormick’s Savory Pot Roast Seasoning. Thank you for taking the time to provide such yummy meals!

  • Jeri Young says:

    I can’t wait to make this recipe! Does the seasoning you use come in packets or in a bottle? I happen to have McCormick Grill Mates Chipotle Pepper marinade that comes dry in a 1.13 oz packet. Will that work?

  • Kristen says:

    This was delicious, Kelly! It’s definitely going into the slow cooker rotation. 🙂 I used McCormick mild taco seasoning and served with egg noodles. Yum!

  • Hillary says:

    I just tried out this recipe for the first time recently and if turned out fantastic – even better flavor as leftovers a day or two after! It reminds me of pot roast, but much more flavorful. I’m not a huge fan of plain pot roast because it seems just that: plain to me. I love spices and seasoning, and this recipe has it. In fact, I’m considering making this my new custom “pot roast” recipe. I was just curious: what additional vegetables do you think would work well with this crockpot recipe? I made it fresh, so I was wondering if I could make it with any veggies one might put in a pot roast? Thanks!

    • Kelly says:

      Great idea, Hillary. Are you thinking of adding potatoes and onions? I don’t see why you couldn’t. I’d probably buy the little whole potatoes because cubed ones might cook down too much and get mushy. (Oh, and if you like this recipe, check out my version with onion soup mix and green beans too. :))

  • […] butter and raisins.) For dinner, I’ve got a roast in the crockpot.  It’s called Beef Roast with Carrots.  The recipe calls for a package of spice seasonings.  There’s a link for a taco seasoning […]

  • […] Slow cooker Beef Roast and Carrots (I love this blog! SO many great recipes!) […]

  • Tiziana says:

    Hi Kelly!

    I am so excited to try several of these recipes this weekend! I am a virgin Crock pot user, so keep your fingers crossed! 🙂
    I know that it states no substitutions on the meat. I am not very good and distinguishing my cuts of meat… so I thought I would ask first. The recipe calls for: “ boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker!)”
    I found: USDA Choice Angus Beef Roast Chuck Boneless Vacuum Sealed
    Will that work?
    Thank you so much for your help!

    • Kelly says:

      I think so, but it’s hard for me to be certain without seeing what it looks like. If you google “boneless beef chuck shoulder roast” and look at the images, you will see what I use. It looks like a thick slice of beef.

  • Randi says:

    Do you mix a pack of the mesquite and a pack of the chipotle or is there one sold together? Getting ready to make now and I may just use the savory pot roast packet, but I do have all three here

    • Kelly says:

      I use one or the other, not both at once. Although those seasoning packets are amazing so I think it would be hard to go wrong.

  • Joanne says:

    Hello there. I was wondering if you could put all of the ingredients together in a baggy before cooking it and freeze it then, when ready put it all in the crockpot to cook?

  • Catherine says:

    I speak french so i’m not sur if add lid mean add some liquid? I want to try this receipe :))


  • kelty says:

    Hi, i just want to clarify something. When preparing for freezer you put everything in same freezer bag, but is the meat thawed or frozen? Is it ok to put the veggies in a bag with raw thawed meat?

  • Stephanie says:

    Hi Kelly,
    Your frozen meals are the best. I have two small grandchildren who are picky eaters and they love these meals.
    Thanks for sharing.

    • Kelly says:

      Yay! Thanks, Stephanie!!

      • KJ says:

        Hi there-I’m sorry if I missed this part. I was searching for 21 Day Fix meals and this came up. I was just wondering if this is for this program? if so, can you tell me the color-coded serving allotment? Thanks! Kari

  • April says:

    Hi this will be my first time trying your recipes. I can’t wait to do it. But I was wondering do I add any water to the crock pot or just what recipe says? Thank you for all your time & effort for posting these recipes.

    • Kelly says:

      Nope, no water needed. I think you’ll find that the meat and veggies release quite a bit of liquid while cooking. Adding water only dilutes the flavors.

  • Heather says:

    Hi. May be a silly question – is a beef chuck SHOULDER roast, the same as a beef chuck roast?? I don’t know that I’ve seen “shoulder” on any of my chuck roasts. Where do you buy your meat from?

    Also, what do you think about a packet of dry itallian dressing?


  • Nichole says:

    Can I cook this using your instructions without freezing beforehand? I can see how you wouldn’t need liquid when thawing it from frozen before cooking, but if I cooked it without freezing, would it require liquid?


  • Christen says:

    I am preparing your recipe for a freezer meal and the taco seasoning packet I bought doesn’t list salt as an ingredient–should I some?

    • Kelly says:

      I probably wouldn’t because I try not to eat a lot of salt. If you want to, it will still work out just fine and taste delicious. I would probably add 1/4 teaspoon.

  • Christen says:

    Sorry for a second question, but when I found this recipe the link said it made 2 freezer bags- am I divided what you’ve listed or do I double it to make 2 separate meals. Thanks!

    • Kelly says:

      As written in this post, it prepares one meal (or one freezer bag). When I prep a bunch of meals for the freezer at once I like to double my recipes to save time and money. If you want to do that you will need to buy twice the ingredients listed in the ingredient list.

  • Mike T says:

    Hi Kelly! Thanks for posting this recipe. (Plan to try it real soon.) Can you speak at all about a layer of carrots on bottom underneath the roast vs roast touching bottom of the crock with the carrots wedged along the side?

    Also, do you drizzle the oil/vinegar/seasoning over the top of the beef, or mix it up and pour it over, or…

    Thank you! – Mike

    • Kelly says:

      Hi Mike. I’ve tried this recipe tons of times and made it tons of different ways. It always tastes the same and is always delicious, so I’d just go ahead and add everything to the crockpot. Whatever way is easier for you should turn out just fine. I think it’s impossible to mess up.

  • Hannah Pain says:

    I’m inspired and now very hungry!!

  • Dee says:

    Hi Kelly,
    When freezing the cut carrots and meat, do you add the seasoning and oil and vinager? Or do you just add the seaoning and oil and vinager at the time you are putting the meat and carrots in the slow cooker?

  • threek says:

    So let me get this clear. I’m taking raw meat and adding veggies and then freezing it all together. Then when needed, take the raw food out of freezer and put in slow cooker? And does the ceramic from the slow cooker not crack from the frozen meat? Sorry for the questions, but the meal sounds really good.

  • Sandy says:

    Hello, Have you ever prepared your meal the night before in the crock and then store it in the fridge over night? I am just wondering if it is safe to start the crockpot on low with a cold ceramic insert.

    • Kelly says:

      I have, and it worked, but I’m not sure if it’s recommended or not. I would probably check with the manufacturer of your slow cooker. Otherwise, you could prep the meal in a slow cooker liner bag, or a plastic bag or bowl and then dump it into the slow cooker in the morning.

  • Patti says:

    I don’t have red wine vinegar, have you tried apple cider vinegar?

  • Jess says:

    I have made a few of your recipes they have all turned out awesome. I’m going to make the pot roast tomorrow but plan to layer in some onions and red potatoes. If I add more starch, should I add a little water, like the pot roast with green bean recipe?

    Any advice for keeping the pot roast warm for other family members who will be eating later than the rest of us? My mom will be getting in from out of town around 10 pm, do you think I could just a make a plate & nuke it, or leave in crockpot on warm?

    • Kelly says:

      I wouldn’t add any extra liquid. I think it will be fine as-is and extra might only dilute the flavor. I’d probably just pop a plate in the microwave to re-heat (that’s what we do with leftovers for lunch the next day). Leaving it in the crockpot on warm would probably be OK too, but then someone would have to wash the crockpot after 10pm. Boo.

      • Jess says:

        I added a bunch of extra vegetables (potatoes, carrots, green beans, celery, onions) including the 3 lb roast. Seared the roast then deglazed the pan with 1/2 cup water & about twice the amount of my seasoning mix.

        Just got home and it is perfect! I’m glad I added more seasonings as the crockpot tends to dilute flavors. There is a good amount of liquid left but I’m just going to keep the lid off for a bit so some of the liquid can evaporate.

        We’ll eat in a bit then just refrigerate and nuke when the other members get here!

  • stephanie says:

    If i put everything into a freezer bag, but put it in the fridge, how long is it good for till i have to freeze it or cook it?

  • megan says:

    Can you use a pork shoulder roast instead of beef? I accidentally bought pork and not beef.

  • Donna says:

    My husband and I own a poultry business so I rarely make beef, and when I do, I’m not very good at it! 😉 Having said that, this is a no-fail recipe that is AMAZING! My family loved this and it will definitely be a go-to meal through the fall and winter months. The carrots alone are to die for! YUM!! And I love the convenience of freezing it and then just dumping it in the crockpot on a busy day!

  • Hannah says:

    Loving your recipes. Preparing meals in advanced makes every day life so much easier. And your labels make remembering what a recipe is etc are so great to use.

    One question though… what tape do you use to stick thw labels on the bags? I use sellotape brand and have had labels fall off in the freezer 🙁

  • […] Beef Roast & Carrots – New Leaf Wellness (crock pot) […]

  • Jenn says:

    Made this two weeks ago and my family loved it! I have two picky eaters and they both asked for seconds! Just finished prepping it again for this week , thanks!!

  • Elle says:

    Going to have my first go at premaking crockpot meals this week! I’m hoping it will save me lots of time!
    Just wondering, I’ve read on several other websites about the need to par cook veggies before freezing… Do you do this?

    • Kelly says:

      No. The only veggie I’ve had an issue with is fresh broccoli so I substitute frozen broccoli florets in my recipes.

  • Heather says:

    Sorry, I’m confused. Are we cooking these meals in the crockpot AND THEN freezing them (this is how understand the instructions). Or are we combining all these ingredients, raw, and putting them in the freezer bags & freezing them and THEN putting them in the crockpot on the day we want the meal? Thanks for your reply to this question.

  • Sharon says:

    If your making this gluten free, don’t you have to be careful with the seasoning packet you use?

    • Kelly says:

      Yes, absolutely.

      • Sharon says:

        Went to store for McCormick gluten free seasoning and wasn’t able to find it. I did, however, find in the gluten free aisle gluten free seasoning (like BBQ, Spicy, etc) in bottles. Would that work just as well?

        • Kelly says:

          Yes, absolutely, as long as it is a dry mix.

          • Sharon says:

            Unfortunately it was not a dry mix – It was a sauce. So it HAS to be a dry mix to work – why? If so guess I need to search further!!!

          • Kelly says:

            I don’t think it has to be a dry mix to work, but using a sauce will change the taste of the recipe. I would probably omit the vinegar and olive oil if you use a bottled sauce, and that would really change everything.

  • Meaghan says:

    Just made this for the first time this evening, and the flavor was great. I actually disagree about the shoulder being the best for a roast, though – I have some texture issues and actually prefer the rump roast so when the meat is done cooking, the fat is all in one spot and easier to cut off. Maybe it was just the cut I bought, but the fat was dispersed pretty heavily throughout so I had a hard time picking through it. Will be making again, though!

  • Jerry P says:

    I am brand new to cooking in every way possible. I want to try a few of the recipes you have listed. The only question I really have is what size Slow Cooker do you recommend for the Slow Cooker Beef Roast and Carrot Recipe? The only other time I tried a roast, it came out rather dry and I was told it was because I used a slower cooker that was too big. I have a 4 and 6 quart right now.

    Thank you

    • Kelly says:

      All of my recipes should work in a 4-7 quart slow cooker. (I own at least four different ones. Ha!) If your recipes are turning out dry, then I would decrease the cooking time. Also, make sure to buy the right cut of meat. For example, a boneless beef chuck should roast (like listed above) will be much juicier than a rump roast.

  • Angel says:

    Tried it and I must say my boyfriend and I are in love!! 🙂 thank you for sharing!!!!

  • Linda Rae says:

    Thank You! Tried this recipe tonight using the mesquite seasoning & it was delish. Served with noodles & have enough for a 2nd meal. Ordered the bag buddies on Amazon & plan to try the balsamic pot roast next.

  • Charissa says:

    So no other liquid besides wine and olive oil in crock pot?

    • Kelly says:

      Correct. You’ll find a lot of liquid is released from the meat and carrots. Don’t be tempted to add water or chicken broth – they will only dilute the amazing flavor!

  • Tami says:

    I just want to clarify for freezing, do you put raw roast in bag with carrots to freeze? thanks, Tami

  • Kelly says:

    Thoughts on using French Onion Soup as a seasoning vs the McCormick pre-packaged? We as a family as not big fans of either of the McCormick seasonings mentioned. Thanks!

    • Kelly says:

      I think it will have a more traditional pot roast taste. You could also use one of the other McCormick seasonings (if there’s one you like) or a taco seasoning mix.

  • Jessica Wylie says:

    Hi Kelly, thank you for sharing this. My new years resolution this year is to try and be more organized (which means preparing meals ahead of time) – I’ve been looking over freezer meals to make life simpler, mostly because I have a 14 month old and another baby on the way in June! This recipe looks great! I made a pot roast before and we LOVED it. This version looks even easier AND better. I just have one question though…I do work 2-3 days a week, and I feel bad whenever I don’t cook a meal those nights because I’m too tired. Do you think this meal is a meal that can be left in the crockpot without supervision? I know some recipes call for stirring once in a while (I know you can’t really stir meat, but the carrots and stuff) or do you think I could easily start this in the morning and it would come out fine around dinner time?

    • Kelly says:

      Absolutely! I never stir my meals. I think that releases a lot of the heat from the crock and disrupts the slow cooking process.

  • Christina says:

    I am really looking forward to trying some of these recipes! I do have a question though–my husband can’t stand the taste or smell of vinegar. Is there a suitable substitute for the red wine vinegar? Thanks!

  • […] Slow cooker Beef Roast and Carrots (one of my most successful roasts!) […]

  • Andee says:

    Hi. Can you cook on high for 4hrs or does it need to be on low 8hrs?

  • […] After breakfast, we’ll throw something in the crockpot so we don’t have to worry about cooking dinner later.  We’ve been loving the recipes from New Leaf Wellness!  This one is the Crockpot Shredded Beef Roast and Carrots. […]

  • Stephanie says:

    We made this recipe and the beef was really tough. It was a high quality cut, so I don’t that that was the issue. Any thoughts?

    • Kelly says:

      I really think it was the cut of meat. I’ve probably made this recipe 50 times. It’s one of our favorites to give to family/friends and we eat it all the time.

  • Libby says:

    I want to add a pound of pearl onions (so it takes like beef bourguignon). Should i cook them a bit before putting in the slow cooker? or put them in raw half way through the 8 hours of cooking?

    thanks Kelly!

    • Kelly says:

      The flavoring of this roast is different than a typical pot roast, but I don’t see why you couldn’t add them at the beginning of the cooking time.

  • debbie says:

    I like to serve this with mashed potatos. When I pull it out the night before i peel my potatos and chop them up and put them in a bowl in the fridge. Right before i serve dinner i pull out the potatos, chnage the water and make the mash only takes 15 min….or not ashamed to say sometimes we will buy a bag of instant which takes 5 min

  • Laura says:

    Wow! This turned out amazing! I did end up adding a splash of chicken broth, since it looked pretty dry. We did roasted potatoes as a side, it was delicious! There were some leftovers, so I just threw the roasted potatoes in, now we’ve got a delicious stew! I froze the other half, so we’ll see how that thaws out and cooks.

  • WM says:

    I added a sliced onion and two smallish potatoes. The whole thing was quite tasty, but not quite as flavorful as expected. I did use your “homemade taco seasoning” and loved it! A little spicier than I was expecting but it is so great to know exactly what is in the seasoning we use! Overall, liked this recipe, but might tweak it a little. Thank you!

  • […] Slow Cooker Beef Roast and Carrots – from New Leaf Wellness. […]

  • […] 19. Slow Cooker Beef Roast and Carrots […]

  • […] Slow Cooker Beef Roast and Carrots: Your family is sure to devour this classic comfort food!  Find the tutorial over at New Leaf […]

  • […] beef roast – the best-ever beef roast with carrots, homemade Mississippi roast (YUM), 5-ingredient pot roast, beef barley […]

  • Corri B says:

    Thank you for sharing this recipe! I just tried it and it is so flavorful and it couldn’t have been simpler to throw together! I’m a slow cooker newbie so I’m thrilled with how this turned out! Next time I may try adding onions simply because I love onion 🙂

    • Jill Petrush Rogers says:

      So glad you enjoyed it. Onions sound delicious, they may let off a little more liquid, but I’m sure it wouldn’t be a problem. You could always serve it over mashed potatoes 😉

  • Chris says:

    Do I need to make any changes to the basic recipe if I don’t add carrots?

  • Melissa says:

    I made two batches of this – or two freezer bags worth – one batch came out very salty especially the carrots. The other batch was not as salty but still could be less.

  • Laura says:

    Made this today and loved it. My house smelled great walking in after a long day of work. I love the simplicity of it and the flavors were great. Thank you!

  • […] I cooked: blue ribbon chili, slow cooker beef roast and carrots, orange-ginger chicken and fried rice (on the menu […]

  • Delaney says:

    What could I possibly have done wrong if this roast did NOT turn out for me? The meat was so tough and did not flake like the recipe and picture shows. I used the specified cut of meat and followed directions completely. Only difference is my roast was about 2.5lbs instead of 2. It was tough and looked burned on the side and like I said before, didn’t flake apart. We tossed it and made something else for dinner and I was so bummed.

  • Meeche11e says:

    I am so excited to try this as I am a newbie with slow cooking. I research tried and true recipes so that I”m not wasting ingredients after a 6-8 hour wait lol =) My question is- how many does this serve and can I double the recipe in the crockpot?

  • […]  Slow Cooker Beef Roast and Carrots God bless the crock pot. I recommend buying a really nice cut of meat and making your own seasoning blend. […]

  • Becca says:

    Would the mesquite or chipotle seasoning packet be good with a pork roast and carrots?

  • Ann says:

    Just to clarify…..you put the entire roast as one piece into the crock pot. You don’t cut up the roast into cubes. Just one hunk of meat in the crock pot, right?

  • Jan says:

    I have to tell you, I made this last week and it was the best Crock-Pot pot roast I’ve ever made! I didn’t have red wine vinegar so I used rice wine vinegar. I bet balsamic would be great too! I also added mushrooms. Wow! This is going to be my go-to beef recipe from now on.

  • […] friend’s house for dinner tomorrow night… so basically, I am getting away with making a beef roast in the crockpot on Monday and letting that be back up breakfast, lunch and dinner until […]

  • Matt says:

    I’ve made this half a dozen times now and loved it each time. I’ve made it with a few different spice blends to change things up and it always comes out excellent. It’s in the crockpot right now with a homemade barbecue rub and it smells delicious. I always use 1 pound of carrots and 1 pound of quartered red potatoes. I only wish I had a bigger crockpot so I could use a larger roast!

  • Summer says:

    I made this last night for my parents. I did like it a lot but I think next time I make it I will have to use a different flavor packet. I used the mesquite packet and as I said I wasn’t bad it just wasn’t the flavor I wanted. I’m think next time I’ll try the brown sugar bourbon packet maybe. Not sure haha. Thanks so much for the recipe! I look forward to trying more of them!

    • Kelly says:

      You could even try an onion soup packet if you’re looking for a more traditional pot roast flavor. We think of this recipe as more spicy and taco-inspired.

      • Summer says:

        Oohhh I never would’ve thought of that! While I definitely liked the recipe as is (and as everyone said, I also ate so many carrots!) I do want to try different flavors just to see what I like best. Oh and we did add onion to ours. I’m not sure if we can say we cheated a bit or not because I am not sure of the difference between a typical slow cooker and the Ninja brand my mother has but we cooked ours for only 4.5 hours on high and it turned out awesome!

  • Tracy says:

    I’ve made this a few times and also given it to several friends with new babies or illness. It has been a big hit every time. I’ve never enjoyed carrots as much as I have in this recipe. Kudos!! And thanks for sharing!!

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  • Kaeen V says:

    Made this on Sunday. It was amazing. I seared the meat in a seasoned flour. ADDED NO LIQUID. I added a whole head of garlic, a smaller one. AMAZING.. then I made gravy withall the juices it developed. Definitely a keeper. Oh, and the carrots were not mush. Yay. Served it with egg noodles. Thanks so much for a great recioe

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  • Thinking of freezing and doing this in the Instant Pot, I read your article about adapting the recipe for the instant pot from slow cooker, so I’m thinking I’ll add a cup of beef broth or something, for the instant pot to come to pressure, and run it on high for………30 minutes? Natural release…. Or on the stew setting maybe…

    Sound about right?

    Thanks for all this great information!

  • Jonnelleoh says:

    This honestly was not that great. The texture of the meat was weird and I used the mesquite flavor packet and it was also not that good. It tasted pretty similar to a regular roast with BBQ sauce added. Super weird. Hubby liked it, but he literally likes everything except okra. Wouldn’t recommend it you are used to a southern pallette with deep rich flavors. You’d probably like this if you’re the type to like green been casserole or put raisins in your potato salad lol.

  • Lisa says:

    I’ve made this recipe more times than I can count. The first time was when taking care of my daughter after my first grandchild was born. My daughter, son-in-law, and I enjoyed this meal immensely. I did not freeze it first, made it fresh in the morning in the crock pot. The next day I shredded the beef and added barbecue sauce and served it on Hamburger buns with a slice of cheese and a pickle on the side. Yum! Yum! I make it nearly every time I go visit them as it is that good and easy. And as to Prior comments, I don’t understand the attraction of green bean casserole, and hope raisins in potato salad was a typo and you meant radishes, something else I detest.

  • Carrie Green says:

    Thanks for sharing this amazing recipe. I can’t wait to make it for my family. I have been also referring to https://www.whattoexpect.com/family/ for everything and it is quite useful. Hope this helps your readers as well.

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