was successfully added to your cart.

Cart

ON SALE: Brand-New Fall Meal Plan! Buy Now

Slow Cooker Beef Roast and Carrots

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!)

 

Print

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.

218
Leave a Comment

avatar
110 Comment threads
108 Thread replies
1 Followers
 
Most reacted comment
Hottest comment thread
104 Comment authors
HaleyJennifer MillerFatimaMarieCarrie Green Recent comment authors
  Subscribe  
Notify of
Carla
Guest

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

Leah
Guest
Leah

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

Leah
Guest
Leah

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

Jamie
Guest

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
Guest
Stacey

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

Susan
Guest
Susan

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
Guest
Heather Ramey

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
Guest
ilona nie

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

Melissa
Guest
Melissa

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?

Silke
Guest
Silke

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?