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Potato Carrot Roast

Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3-4 lb beef chuck roast
  • 6 medium Yukon gold potatoes quartered
  • 5 large carrots cut into 2-inch pieces
  • 1 large onion cut into wedges
  • 3 cups beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Method
 

  1. Season the roast with salt, pepper, and garlic powder on all sides.
  2. Place quartered potatoes and carrot pieces in the bottom of the slow cooker, then add onion wedges.
  3. Place the seasoned roast on top of the vegetables.
  4. Whisk together beef broth and tomato paste, then pour over the roast and vegetables.
  5. Add thyme and bay leaves to the slow cooker.
  6. Cover and cook on low for 8 hours or high for 5 hours until beef and vegetables are tender.
  7. Remove bay leaves before serving and spoon vegetables and gravy alongside sliced roast.