Slow Cooker Roast Beef, Potatoes, and Carrots

Slow Cooker Roast Beef, Potatoes, and Carrots


  • 2 lbs sirloin or round beef roast, thawed
  • 4 large red potatoes, washed and cut in half
  • 3 large carrots, peeled and cut into 3-inch pieces
  • 1 14.5 oz can of organic, natural beef broth or stock
  • 1 small onion, finely chopped
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper flakes (optional)


In a large slow cooker, place roast in the middle. Arrange potatoes and carrots around the sides.

In a separate container, combine and mix well broth/stock, onion, garlic, salt, pepper, and red pepper flakes. Pour evenly over roast, potatoes, and carrots. Cover and cook on HIGH for 5-6 hours or on LOW 8-10 hours.

Tip: If roast is still tough or carrots/potatoes not soft, cook for 1-2 hours longer on HIGH. Roast should be extremely tender and carrots/potatoes soft. To make a healthier gravy, once roast, potatoes, and carrots are removed from slow cooker, use the remaining liquid and whisk to help get all the scrapping off the side. Pour liquid into a medium-size pot and bring to boil. In a small bowl, combine 2 tsp cornstarch and 2 tsp water until smooth. While constantly whisking the boiling liquid, add the cornstarch mixture. Cook for 1-2 minutes until gravy thickens. Pour over meal to enjoy.

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