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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!)

 

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Slow Cooker Beef Roast and Carrots


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

Description

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


Ingredients

  • 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
  • 12 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!)

Directions

  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.

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Carla
8 years ago

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

Leah
Leah
7 years ago
Reply to  Carla

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

Colleen
Colleen
5 years ago
Reply to  Kelly McNelis

Are you supposed to use both mesquite and chipotle seasonings together?
I couldn’t find both of them in a packet, only the mesquite.

Really looking forward to trying this recipe!

Jill Petrush Rogers
5 years ago
Reply to  Colleen

Colleen, no you only need one packet so the mesquite will work perfectly! Let me know what you think.

Leah
Leah
4 years ago
Reply to  Carla

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

Jamie
8 years ago

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
Stacey
8 years ago

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

Linda
Linda
7 years ago
Reply to  Kelly McNelis

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
Susy
6 years ago
Reply to  Kelly McNelis

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
6 years ago
Reply to  Kelly McNelis

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

Marcy
Marcy
4 years ago
Reply to  george rei

No always use fresh peeled potatoes and I have never had a problem

Lisa ONeal
Lisa ONeal
6 years ago
Reply to  Kelly McNelis

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!

Lisa ONeal
Lisa ONeal
6 years ago
Reply to  Kelly McNelis

We had it for dinner tonight. Everyone loved it! I served it over frozen Quinoa/Kale mix we get at Costco. Thanks!

Sue Fox
Sue Fox
6 years ago
Reply to  Lisa ONeal

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.

Jill Petrush Rogers
6 years ago
Reply to  Sue Fox

Sue & Lisa – No additional liquid is needed!

Nikki
Nikki
5 years ago
Reply to  Lisa ONeal

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
Susan
7 years ago
Reply to  Stacey

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
Heather Ramey
6 years ago
Reply to  Stacey

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
ilona nie
8 years ago

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

Ashley
7 years ago
Reply to  Kelly McNelis

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
Melissa
8 years ago

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?

Melissa
Melissa
7 years ago
Reply to  Kelly McNelis

Just pulled this out of freezer and made today……OH. MY. GOODNESS! YUMMY does not even begin to describe this! And there was plenty of liquid to cook in!

Silke
Silke
7 years ago

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?