Slow Cooker Beef Roast With Veggies
Make this tender beef roast that is fall-apart good. Make it with potatoes and carrots for a complete meal.
Ingredients
- 3-3.5 Pound Chuck Eye Or Rump Roast I used a chuck eye roast
- 2 Tablespoons Steak Seasoning
- 1 Tablespoon Italian Seasoning
- 2 Cups Beef Broth
- 1 Large Onion
- 4 Large Whole Carrots
- 6-8 Potatoes I used red potatoes
Instructions
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Spray the inner crock with cooking spray
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On a plate place the roast. Season both sides of the roast with the steak and Italian seasonings. Pressing the seasonings into the meat on both sides. Add the seasoned roast into the crock pot.
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Pour the beef broth into the inner crock. I try to not pour the beef broth onto the seasoned roast. That way the seasonings don't wash off.
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Remove the skin from the onion and cut it into chunks. Add into the inner crock with the meat.
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Peel the carrots and cut them into 1-inch chunks. Add into the inner crock along with roast and onions.
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Wash the skin of the red potatoes and cut them into chunks. If using russet potatoes you can peel the skin off if you like.
Add into the inner crock with the roast, onions, and carrots.
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Place the lid on the slow cooker. Set to high for 6 hours or set to low for 9 hours.
Recipe Video
Recipe Notes
Cooking time will vary with larger size roast.
I cooked my 3.5-pound roast on high for 6 hours. You could cook that size roast on low for 9 hours.
The nutritional value may vary depending on the ingredients used.
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