Slow Cooker Beef Roast and Carrots

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


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!)
  • 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!)


  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.