This slow cooker beef roast is a wonderful comfort dish the whole family can enjoy. Made with beef roast, potatoes, and carrots, it's a full meal that's ready to eat in just a few hours.
Rub the seasoning mixture over the roast to fully coat.
Place the roast at the bottom of your slow cooker.
Add in chopped potatoes, chopped onions, baby carrots and chopped celery stalks.
Pour in the beef broth.
Cover and cook on low for 9 hours or on high for 6 hours.
An hour before serving you can mix the cornstarch slurry together in a small bowl and add it to the slow cooker. The juices in the crock pot will thicken as it continues to cook.
Alternatively you can drain all of the juices from the crockpot into a pot with your cornstarch slurry and cook on the stove on medium-high until bubbling (about 3-5 minutes).
Place your roast on a large cutting board and shred apart with two forks. Serve with cooked veggies and gravy.
Notes
Recipe Tips:
Cook roast until tender, exceeding the safe-to-eat temperature.
Optimal results: Low for 7 hours, followed by 2-3 hours on high.
Storage:
Keep roast, veggies, and gravy separate for future use.
Refrigerate leftovers for 3-4 days.
Freeze in suitable containers for up to 3 months; thaw overnight before reheating.
Reheating:
Microwave smaller portions (1.5-2 minutes).
For larger portions, bake at 325°F for around 30 minutes, covered with foil.
Make Ahead Instructions:
Season roast and chop veggies the night before; store in the fridge and transfer to the slow cooker in the morning.