Best 6 Crock Pot Beef Roast With Vegetables Recipes

Indulge in the comforting aroma of a classic Crock-Pot Beef Roast with Vegetables, a culinary symphony of tender beef, vibrant vegetables, and a rich savory gravy, all slow-cooked to perfection in your trusty Crock-Pot. This hearty dish is not only a feast for the taste buds but also a breeze to prepare. With just a few simple steps and minimal effort, you can create a wholesome and delectable meal that will warm your heart and fill your belly.

From the succulent Beef Roast with Carrots and Potatoes, a timeless combination that showcases the natural flavors of the ingredients, to the tangy and flavorful Beef Roast with Mushrooms and Onion, each recipe offers a unique twist on this classic dish.

Additionally, the article features the savory Beef Roast with Gravy, a comforting and classic choice that is perfect for a cozy family dinner, and the hearty Beef Roast with Vegetables and Barley, a wholesome and filling meal that is packed with nutrients.

Whether you prefer the simplicity of the Beef Roast with Carrots and Potatoes or the robust flavors of the Beef Roast with Mushrooms and Onion, there's a recipe here that will satisfy your cravings. So, gather your ingredients, plug in your Crock-Pot, and let the slow-cooking magic begin!

Let's cook with our recipes!

POT ROAST WITH VEGETABLES

Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

SLOW COOKER BEEF AND VEGGIES

Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories Main Dish Recipes Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

Ingredients

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

SLOW COOKER BEEF POT ROAST

Slow Cooker Beef Pot Roast image

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

Provided by Chef John

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Steps:

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g

YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT)

Yankee Pot Roast of Beef With Vegetables (In the Crock-Pot) image

I love my crock-pot! Here is our family favorite Yankee Pot Roast recipe that we've been enjoying for years. A great autumn or winter comfort dinner. Thicken the gravy to serve over the beef and vegetables, and add a side of horseradish, if desired.

Provided by BecR2400

Categories One Dish Meal

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 lbs rump roast, top round roast or 3 -4 lbs beef brisket
salt and pepper
3 medium potatoes, pared and quartered
2 medium onions, peeled and cut into 1-inch chunks
4 carrots, pared and sliced
2 stalks celery, sliced (with leaves)
1 bay leaf
1/2 teaspoon dried marjoram
1/2 cup apple cider, beef consomme or 1/2 cup red wine

Steps:

Place vegetables into the bottom of the crock-pot.
Season the beef generously with salt and pepper, then place in pot.
Add the liquid, bay leaf, and dried marjoram.
Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.

Nutrition Facts : Calories 423.7, Fat 20.9, SaturatedFat 8.2, Cholesterol 127.6, Sodium 127.2, Carbohydrate 19.8, Fiber 3.3, Sugar 3.4, Protein 37.5

SLOW-COOKER POT ROAST

Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 6h25m

Number Of Ingredients 6

Ingredients

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

CROCK POT CHUCK ROAST WITH VEGETABLES

Crock Pot Chuck Roast With Vegetables image

Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.

Provided by MizzNezz

Categories Stew

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
4 potatoes, cut in chunks
3 lbs boneless chuck roast
1 envelope onion soup mix
1 (10 ounce) can condensed golden mushroom soup
2 cups water
1 tablespoon horseradish

Steps:

Place vegetables in pot in order given.
Place roast on vegetables.
Mix remaining ingredients together.
Pour over roast.
Cook on hi for 5 hours or low for 8 hours.
Thicken with a little flour and water if desired.

Tips:

Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good options for a crock pot roast. These cuts are tough, but they become tender and flavorful when cooked slowly in liquid.
Sear the beef before cooking: Searing the beef helps to brown the outside and develop flavor. You can do this in a skillet over medium-high heat for a few minutes per side.
Use a good quality cooking liquid: The cooking liquid is what will flavor the beef, so it's important to use a good quality broth or stock. You can also add wine, beer, or other liquids to the cooking liquid for extra flavor.
Add vegetables to the crock pot: Vegetables add flavor and nutrition to the roast. Good options include carrots, potatoes, onions, and celery.
Cook the roast on low heat for 8-10 hours: This will give the beef plenty of time to become tender and flavorful.
Shred the beef before serving: Once the beef is cooked, you can shred it with two forks. This makes it easy to serve and eat.

Conclusion:

Crock pot beef roast is a delicious and easy meal that is perfect for a busy weeknight. With a little planning, you can have a flavorful and satisfying meal on the table with minimal effort. So next time you're looking for a simple and delicious dinner, give crock pot beef roast a try. You won't be disappointed!